Buttery Peas and Carrots Recipe


  • Salt and pepper to taste
  • 1 teaspoon sugar
  • 2 tablespoons water
  • 1-½ cups frozen peas
  • 2-½ cups baby carrots, halved lengthwise

1. In a skillet, saute carrots in butter for 5 minutes. Stir in the remaining ingredients. Cover and simmer for 10-12 minutes or until the vegetables are tender. Yield: 4 servings.

View full recipe at SpringPad


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