Orange or Lemon Glazed Snap Peas and Carrots
Brighten up your table with this irresistible recipe for Orange or Lemon Glazed Snap Peas and Carrots, a vibrant and flavorful side dish that’s as easy to make as it is impressive. Featuring tender carrots and crisp snap peas coated in a glossy citrus-infused glaze made with fresh orange or lemon juice, honey, and a touch of zest, this dish delivers the perfect balance of sweetness and tanginess. The buttery, lightly seasoned glaze elevates the natural sweetness of the vegetables, while the quick cooking time keeps them crisp and colorful. Ready in just 25 minutes, this gluten-free, crowd-pleasing recipe pairs beautifully with roasted meats, grilled seafood, or any weeknight dinner. Whether you’re hosting a dinner party or simply looking for a fresh, healthy side dish, these glazed snap peas and carrots are guaranteed to bring a burst of sunshine to your plate.
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Recipe Information
Ingredients
- 4 medium Carrots
- 200 grams Snap peas
- 2 tablespoons Unsalted butter
- 3 tablespoons Orange juice or lemon juice
- 1 tablespoon Honey
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 teaspoon Orange zest or lemon zest (optional)
- 2 tablespoons Water
Instructions
Peel the carrots and slice them into thin, diagonal rounds, roughly 1/4-inch thick.
Wash and trim the snap peas by removing the stem ends and any strings, if necessary.
In a large skillet, melt 2 tablespoons of unsalted butter over medium heat.
Add the carrots to the skillet, along with 2 tablespoons of water. Cover with a lid and let them steam for 4-5 minutes, stirring occasionally, until they begin to soften.
Add the snap peas to the skillet with the carrots. Stir, cover, and continue steaming for an additional 3-4 minutes, until the snap peas are tender but still crisp, and the carrots are fully tender.
Remove the lid and pour in 3 tablespoons of orange juice or lemon juice, along with 1 tablespoon of honey. Stir well to combine and coat the vegetables evenly.
Season the vegetables with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper. If using, stir in 1 teaspoon of orange zest or lemon zest for extra citrus aroma and flavor.
Increase the heat slightly and cook for 1-2 minutes, allowing the glaze to reduce and thicken slightly, stirring frequently to avoid burning.
Remove the skillet from heat and transfer the glazed snap peas and carrots to a serving dish.
Serve immediately as a fresh and colorful side dish alongside your favorite main course.
Nutrition Facts
Calories |
482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.8 g | 32% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 1369 mg | 60% | |
| Total Carbohydrate | 62.3 g | 23% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 40.7 g | ||
| Protein | 7.9 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 200 mg | 15% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 963 mg | 20% | |
*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.
