Quick-Braised Fresh Carrots and Sugar Snap Peas
This seasonal veggie side dish with carrots and sugar snap peas is flavorful and perfect for spring cooking.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 2tablespoons unsalted butter
- Kosher salt, to taste
- 1pound small, fresh carrots, scrubbed and tops removed
- ½cup chicken broth, or vegetable broth
- 3cloves garlic, minced
- ¾pound fresh sugar snap peas
- 1tablespoon fresh parsley, packed, chopped
- 2teaspoons extra-virgin olive oil, optional
Instructions
Step 1
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.Step 2
Add broth and cover, reducing heat to a low simmer. Cook for 5 to 6 minutes, depending on the thickness of your carrots.Step 3
Uncover and add garlic and snap peas on top of carrots. Cover and cook for 2 more minutes.Step 4
Uncover and turn up the heat to medium-high. Cook until all of the liquid cooks off and season again with salt to taste.Step 5
Remove from heat and top with fresh parsley and a drizzle of olive oil (if using).Step 6
Serve and enjoy!