Lunch: Buttered Snap Peas and Carrots
Five ingredients create a delicious and simple spring side dish that pairs well with any main.
Ingredients
2 lb. baby carrots
1 1/2 lb. snap peas
2 tbsp. unsalted butter
Coarse salt
ground pepper
2 tbsp. chopped fresh chives
Instructions
In a large straight-sided skillet, bring 1/2 cup water to a simmer over medium. Add carrots, cover, and cook 3 minutes. Add snap peas, cover, and cook until vegetables are crisp-tender, about 4 minutes. Add butter and cook, stirring, until butter melts and coats vegetables. Season with salt and pepper. To serve, sprinkle with chives. Looking for vegetable recipes? Try our best asparagus recipes, eggplant recipes, or zucchini recipes.
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Nutrition Facts
Serving Size: 8
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
