Orange-Glazed Carrots and Sugar Snap Peas

  • Prep 15 min
  • Total 15 min
  • Ingredients 5
  • Servings 6

Ingredients

2
cups ready-to-eat baby-cut carrots
1
cup frozen sugar snap peas (from 1-lb bag)
2
tablespoons orange marmalade
1/4
teaspoon salt
Dash pepper

Steps

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  • 1
    In 2-quart saucepan, heat 1 cup water to boiling. Add carrots; return to boiling. Reduce heat to low; cover and simmer 8 to 10 minutes or until carrots are tender, adding sugar snap peas during last 5 minutes of cook time. Drain; return to saucepan.
  • 2
    Stir in marmalade, salt and pepper. Cook and stir over medium heat until marmalade is melted and vegetables are glazed.

Notes









Tips

Expert Tips

Carrots are well known as a source of vitamin A. Did you know that they are also a good source of fiber?

In lieu of baby carrots, regular carrots can be washed, peeled and cut into coins to measure 2 cups. Check doneness with a fork as they cook.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
50
Calories from Fat
0
% Daily Value
Total Fat
0g
0%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
130mg
5%
Potassium
180mg
5%
Total Carbohydrate
10g
3%
Dietary Fiber
2g
8%
Sugars
6g
Protein
1g
% Daily Value*:
Vitamin A
140%
140%
Vitamin C
6%
6%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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