Sweet Onion & Carrot Medley |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Carrots, onion and peas, oh my! Tender veggies are tossed in a tasty honey-garlic mixture. Keep in mind that olive oil pours quickly, so itâs a good idea to measure itâeven an extra teaspoon adds 40 calories and 4.5 g fat. âFran Scott, Birmingham, Michigan Ingredients:
2 cups fresh baby carrots |
1/2 pound fresh sugar snap peas, trimmed |
1 large sweet onion, halved and thinly sliced |
4 teaspoons olive oil |
2 garlic cloves, minced |
1 tablespoon minced chives |
2 teaspoons honey |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Place 1 in. of water in a large skillet; add carrots. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in peas; cover and cook 3 minutes longer. Drain; remove from pan and set aside.
2. In the same skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the chives, honey, salt, pepper and vegetables; heat through. Yield: 6 servings.
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