Carrots with Sugar Snap Peas
Brighten up your table with this vibrant and flavorful dish of **Carrots with Sugar Snap Peas**, an easy and elegant side that’s ready in just 22 minutes! Perfectly tender-crisp carrots and sugar snap peas are sautéed in a buttery olive oil blend with a touch of garlic, then infused with the zesty pop of lemon and freshly chopped parsley for a refreshing finish. This recipe is a celebration of fresh vegetables, made even more appealing with its simple yet effective cooking techniques that bring out their natural sweetness and crunch. Ideal for pairing with roasted chicken, grilled salmon, or even a hearty pasta, this dish is a versatile addition to any meal. Packed with nutrients, quick to prepare, and bursting with garden-fresh flavors, this recipe is a must-try for anyone looking to elevate their side dish game.
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Recipe Information
Ingredients
- 3 medium carrots
- 250 grams sugar snap peas
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 cloves garlic
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 cup water
- 1 teaspoon lemon zest
- 1 tablespoon fresh parsley
Instructions
Peel the carrots and slice them diagonally into thin rounds about 1/4 inch thick.
Rinse the sugar snap peas and trim the ends as needed.
Mince the garlic cloves finely.
Heat a large skillet over medium heat and add the olive oil and 1 tablespoon of butter.
Once the butter has melted, add the sliced carrots and cook for 3-4 minutes, stirring occasionally.
Add the minced garlic to the skillet and sauté for 1 minute until fragrant.
Stir in the sugar snap peas, followed by the water. Cover the skillet with a lid and cook for 2-3 minutes, steaming the vegetables until tender-crisp.
Remove the lid and add the remaining 1 tablespoon of butter. Stir to coat the vegetables evenly.
Season with salt and black pepper to taste, and sprinkle in the lemon zest for a fresh, bright flavor.
Cook for another 1-2 minutes, stirring constantly, until the carrots and sugar snap peas are fully cooked but still have a slight crunch.
Transfer the vegetables to a serving dish and garnish with chopped fresh parsley.
Serve immediately and enjoy as a side dish alongside your favorite main course.
Nutrition Facts
Calories |
630 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.6 g | 49% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 1504 mg | 65% | |
| Total Carbohydrate | 57.2 g | 21% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 21.3 g | ||
| Protein | 14.4 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 159 mg | 12% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 709 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
