** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. If using baby carrots, no need to chop them.
If using full-sized carrots, chop into rounds.
2. Cook carrots in large saucepan of boiling salted water 2 minutes.
Add peas.
3.
Cook until carrots and peas are crisp but tender, about 2 minutes longer.
Drain.
4.
Melt butter in skillet over medium heat.
Add vegetables.
5. Saute to coat.
6. Mix broth and cornstarch in small bowl and add to skillet.
7. Saute until vegetables are heated through and liquid thickens, about 1 minute.
Season with salt and pepper.
Comments on Sugar Snap Peas and Glazed Carrots Recipe:
Adding Comment...
Comment submitted for approval, it will be posted shortly.
Currently No Comments. Be the first to add a comment below!
Dietary Notes:
This recipe is very low-sodium with 75.25mg per serving, low-fat with 1g per serving, low-saturated fat with 0.5g per serving, low-cholesterol with 2.5mg per serving and low-calorie with 35.25 per serving
This recipe is high in Vitamin A with 112% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Butter, MSG, Poultry, Corn, Peas allergies.
Meal Type: 
Prep Time: 
Cooking Time: 
Cook Method:
Difficulty: 
Cuisine: 
Print this Recipe
