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Sugar Snap Peas and Glazed Carrots
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Rating: 5.0/5 (5 votes cast)

Meal Type: Side Dish
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Easy
Cuisine: American
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 35
% Daily Value**
Total Fat 1g
Saturated Fat 1g
Unsaturated Fat 0g
Cholesterol 3mg
Sodium 75mg
Total Carbohydrate 6g
Dietary Fiber 2g
Sugars 2g
Protein 1g
Vitamin A  112%Vitamin C  8%
Calcium  3%Iron  1%
Potassium  5%Vitamin E  2%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Sugar Snap Peas and Glazed Carrots

Collection: Easter Recipes

Recipe Tags: Vegetable Recipes

Date Added: January 16, 2018
A traditional vegetable dish. Adds beautiful colors to the dinner table too!


8 oz Carrots peeled
8 oz Sugar Snap Peas
1 teaspoon Butter
1/3 cup Chicken Broth
1/2 teaspoon Cornstarch
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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.

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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.
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