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Dilled Carrots and Pea Pods

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Dilled Carrots and Pea Pods
  • Prep 15 min
  • Total 15 min
  • Ingredients 5
  • Servings 4
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Toss carrots and snow pea pods with an easy dill butter for a quick and colorful side dish.
Updated May 18, 2010

Ingredients

  • 1 1/2 cups baby-cut carrots
  • 1 1/2 cups snow (Chinese) pea pods (about 5 oz), strings removed
  • 1 tablespoon butter or margarine
  • 2 teaspoons chopped fresh or 1/2 teaspoon dried dill weed
  • 1/8 teaspoon salt

Steps

  • 1
    In 2-quart saucepan, heat 1 inch water to boiling. Add carrots. Cover and heat to boiling; reduce heat. Cook covered about 4 minutes or until carrots are crisp-tender. Do not drain water.
  • 2
    Add pea pods to carrots in saucepan. Heat uncovered to boiling; continue boiling uncovered 2 to 3 minutes, stirring occasionally, until pea pods are crisp-tender. Drain vegetables; return to saucepan.
  • 3
    Stir butter, dill weed and salt into vegetables until butter is melted.

Tips from the Pillsbury Kitchens

  • tip 1
    To remove the strings from pea pods, snap off the stem end of each one, then pull the string across the pea pod.

Nutrition Information

50 Calories, 3g Total Fat, 2g Protein, 7g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
50
Calories from Fat
25
Total Fat
3g
5%
Saturated Fat
1 1/2g
7%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
110mg
5%
Potassium
230mg
6%
Total Carbohydrate
7g
2%
Dietary Fiber
2g
9%
Sugars
3g
Protein
2g
% Daily Value*:
Vitamin A
170%
170%
Vitamin C
15%
15%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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