Browned Butter Peas & Carrots
Recipe: #24959
September 29, 2016
Categories: Side Dishes, Carrot, Peas, Southern, 5 Ingredients Or Less, 5-Minute Prep, Diabetic, Gluten-Free, No Eggs, Vegetarian, Kosher Dairy, Vegetarian Dinner, more
"Different Peas and Carrots....Sugar Snap peas and carrot ribbons!"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (164 g)
- Calories 95.5
- Total Fat - 3.4 g
- Saturated Fat - 1.9 g
- Cholesterol - 7.6 mg
- Sodium - 129.3 mg
- Total Carbohydrate - 12.6 g
- Dietary Fiber - 3.2 g
- Sugars - 3.8 g
- Protein - 4 g
- Calcium - 32.6 mg
- Iron - 1.2 mg
- Vitamin C - 2.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Place sugar snap peas and water in a large microwave safe bowl. Cover with plastic wrap; pierce the plastic wrap with a fork to vent. Microwave on high for 3 minutes.
Step 2
Melt butter in a medium skillet over medium heat; cook 2 minutes or until the butter is browned and very fragrant.
Step 3
Drain peas and add to the skillet. Toss to coat.
Step 4
Shave carrot with a vegetable peeler and add to the skillet. Cook 30 seconds or until the carrot just begins to wilt. Toss well to coat. Sprinkle with salt and pepper. Toss to combine.
Tips
- Plastic Wrap
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