Quick-Braised Fresh Carrots and Sugar Snap Peas Recipe

Name: Quick-Braised Fresh Carrots and Sugar Snap Peas
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 2 tablespoons unsalted butter; Kosher salt, to taste; 1 pound small, fresh carrots, scrubbed and tops removed; 1/2 cup chicken broth, or vegetable broth; 3 cloves garlic, minced; 3/4 pound fresh sugar snap peas; 1 tablespoon fresh parsley, packed, chopped; 2 teaspoons extra-virgin olive oil, optional

Prep: 10 mins

Cook: 10 mins

Total: 20 mins

Servings: 4 servings

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For a super-fast and fresh take on peas and carrots, this recipe braises slender, whole carrots with sweet sugar snap peas. Quick-braising is easy and (of course) quick, making it an ideal cooking method for an effortless side dish. The carrots are first coated in melted butter before gently simmering in chicken or vegetable stock until crisp-tender. The sugar snap peas and garlic are added in the last few minutes of cooking, keeping the colors and flavors bright. Fresh parsley and a drizzle of olive oil finish off this simply flavorful dish.

Try to find nice, healthy bunches of young carrots for this recipe since you are cooking them whole. If you can only find big carrots at your grocery store, don't worry. After scrubbing them clean and removing the tops, simply cut them in half lengthwise to ensure that they cook through. You don't have to peel them as long as you give them a good wash.

2 tablespoons unsalted butter
Kosher salt, to taste
1 pound fresh small carrots, scrubbed and tops removed
1/2 cup chicken broth, or vegetable broth
3 cloves garlic, minced
3/4 pound fresh sugar snap peas
1 tablespoon fresh parsley, packed, chopped
2 teaspoons extra-virgin olive oil

Heat butter in a large skillet over medium-high heat. Once the butter melts and the pan is hot, add carrots and toss well. Spread the carrots out into a single layer and season with salt.
Add broth and cover, reducing heat to a low simmer. Cook for 5 to 6 minutes, depending on the thickness of your carrots.
Uncover and add garlic and snap peas on top of carrots. Cover and cook for 2 more minutes.
Uncover and turn up the heat to medium-high. Cook until all of the liquid cooks off and season again with salt to taste.
Remove from heat and top with fresh parsley and a drizzle of olive oil (if using).
Serve and enjoy!

Tip

Rainbow carrots make this an especially colorful dish, and might entice your kids to give it a try!

Recipe Variations

Vegetable broth is an excellent substitute for chicken broth in this recipe.
If you don't have fresh parsley handy, fresh cilantro or thyme also add good flavor. Add 1 tablespoon chopped fresh cilantro in place of the parsley, or 1 teaspoon fresh thyme leaves.
Spice things up by adding a healthy pinch of red pepper flakes, cumin, or paprika during Step 4.

Nutrition Facts (per serving)
152	Calories
8g	Fat
16g	Carbs
4g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	152
% Daily Value*
Total Fat 8g	11%
Saturated Fat 4g	20%
Cholesterol 16mg	5%
Sodium 265mg	12%
Total Carbohydrate 16g	6%
Dietary Fiber 6g	21%
Total Sugars 7g
Protein 4g
Vitamin C 47mg	234%
Calcium 78mg	6%
Iron 2mg	12%
Potassium 492mg	10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.