1 of 2 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (151g) Recipe makes 4 servings |
||
| Calories 124 | ||
| Calories from Fat 54 | (43%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.1g | 9% | |
| Saturated Fat 3.7g | 18% | |
| Monounsaturated Fat 1.5g | ||
| Polyunsaturated Fat 0.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 15mg | 5% | |
| Sodium 163mg | 6% | |
| Potassium 271mg | 7% | |
| Total Carbohydrate 15.1g | 5% | |
| Dietary Fiber 3.7g | 14% | |
| Sugars 7.8g | ||
| Protein 3.4g | 6% | |
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SERVES 4
Ingredients
- 2 1/2 cups baby carrots, halved lengthwise
- 2 tablespoons butter
- 1 1/2 cups frozen peas
- 2 tablespoons water
- 1 teaspoon sugar
- salt and pepper
Directions
1
In a skillet, saute carrots in butter for 5 minutes.2
Stir in remaining ingredients.3
Cover and simmer for 10 minutes or until vegetables are done.
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- Course > Side Dishes
- Main Ingredient > Vegetables > Carrots
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > 3 or Less Steps
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Low Calorie
- Dietary > Low in... > Reduced Carbs
- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: PickleLover
On Jun 6, 2009
So nice to see a reminder of such a nice basic dish for all of us here 
I Added garlic salt instead of regular salt and really you could use whatever you wanted with this. I Also used my margarine for health's sake but arguably butter would certainly be the best Thanks for posting this for everyone!
From: SolightlyUK
On Mar 21, 2003
I halved this recipe for two of us, but I think if I would have made the entire recipe it would have been eaten. Very easy to make and so tasty! I used margarine instead of butter (watching those calories) but otherwise, no changes.
From: Darlene10
On Mar 25, 2003
This is a nice and different way to do carrots and peas. I certainly wouldn't want to be using this recipe all the time but I definitely will make it again. I think I will add some basil next time. Just a very nice change!
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