ROASTED CARROTS AND PEAS
Steps:
- Preheat a rimmed baking sheet in a 450 degrees F oven. Quarter 1 1/2 pounds carrots lengthwise and toss with 2 tablespoons olive oil, 1 teaspoon ground cumin, 1/2 teaspoon each ground coriander and ground ginger, and salt to taste. Spread on the hot baking sheet and roast 20 minutes; stir in 1 cup thawed frozen peas and roast 4 more minutes. Toss with chopped parsley and lime juice.
PEAS AND CARROTS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 15m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Melt the butter in a saute pan over medium heat. Add the carrots and saute until they are tender. Add the peas and salt and pepper to taste and saute until they are thawed and cooked through. Stir in the chopped basil before serving.
HONEY-BUTTER PEAS AND CARROTS
This classic combination of peas and carrots is enriched with a handful of flavor enhancers. Slow cooking allows the ingredients to meld for maximum richness. -Theresa Kreyche, Tustin, California
Provided by Taste of Home
Categories Side Dishes
Time 5h35m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a 3-qt. slow cooker, combine the first 9 ingredients. Cook, covered, on low 5 hours. Stir in peas. Cook, covered, on high 15-25 minutes longer or until vegetables are tender.
Nutrition Facts : Calories 106 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 293mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
CARROT, TURNIP AND SNOW PEA MELANGE
Steps:
- Scrape and trim the turnips. Cut them in half crosswise into 1/4-inch slices. Stack the slices, and cut them into batons 1/4-inch wide.
- Scrape the carrots and cut them into 1 1/2-inch lengths. Then cut the pieces into 1/4-inch slices, and then into batons the same size as the turnips.
- Trim off and discard the tips of the snow peas.
- Heat the oil in a heavy skillet, and add the turnips and carrots. Cook, stirring, about 1 minute. Add the onions and cook until wilted, about 1 minute. Add the snow peas, salt and pepper, and cook, stirring, for about 4 minutes or until tender. Add the vinegar and coriander, cook briefly, toss and stir well.
Nutrition Facts : @context http, Calories 95, UnsaturatedFat 3 grams, Carbohydrate 14 grams, Fat 4 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 429 milligrams, Sugar 7 grams
CARROT AND PEA MELANGE
Provided by Jacques Pepin
Categories easy, quick, side dish
Time 15m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat the oil over high heat until hot, but not smoking, in a sturdy saucepan. Add the onions, and cook until they are lightly browned, about 2 minutes.
- Add 1 cup of water, the carrots and the Italian seasoning to the saucepan, cover, and boil gently for 10 minutes. Add the salt, pepper and peas, and bring the mixture to a boil. Boil for 2 minutes, then stir in the butter. Serve.
Nutrition Facts : @context http, Calories 140, UnsaturatedFat 4 grams, Carbohydrate 17 grams, Fat 7 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 335 milligrams, Sugar 8 grams, TransFat 0 grams
GLAZED CARROTS WITH PEAS
Use richly flavoured Chantenay carrots for this simple recipe to spruce up your veg
Provided by Good Food team
Categories Dinner, Side dish, Vegetable
Time 20m
Number Of Ingredients 5
Steps:
- Place the carrots in a medium-size saucepan with 125ml water, 50g butter, 1 tsp sugar and ½ tsp sea salt. Bring the liquid to a simmer, cover, then cook over a low heat for 10-12 mins, stirring occasionally. Turn the heat up, then cook, uncovered, for 10-12 mins, stirring occasionally until all the liquid evaporates and they are glossy and coated,.
- Towards the end of this time, place the peas in a medium-size saucepan with remaining butter and sugar, ½ tsp salt and 50ml water. Bring this to a simmer over a high heat, then cook for several mins, stirring or tossing the peas frequently until they are tender and have turned a beautiful luscious green. Drain and combine these in a serving dish with the carrots. Tuck in a few mint leaves, if you like.
Nutrition Facts : Calories 149 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.85 milligram of sodium
BUTTERY PEAS AND CARROTS
This simple side dish is one you'll rely on often to serve with a variety of main courses. The hint of sugar brings out the vegetables' natural sweetness.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 127 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 188mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 4g fiber), Protein 3g protein.
CARROT, CHICKPEA AND QUINOA MELANGE
You must try this wonderful combination of flavors. It provides lots of protein for vegetarians, but it's also a great side dish for a simple grilled meat entree. I think you could substitute rice for the qunioa if it's not available to you. The next time I make this, I think I'm going to stir in some fresh chopped spinach just before serving instead of the parsley.
Provided by Geema
Categories Grains
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in large saucepan over medium-high heat.
- Add garlic, cayenne, and cumin and stir 30 seconds.
- Add carrots, garbanzos, and broth and bring to boil.
- Add quinoa and simmer, covered, 30 minutes or until quinoa has absorbed all liquid.
- Season with salt and pepper and stir in parsley.
Nutrition Facts : Calories 388.3, Fat 11.3, SaturatedFat 1.6, Sodium 405.2, Carbohydrate 60.4, Fiber 8.4, Sugar 3.3, Protein 13.8
More about "carrot and pea melange recipes"
GAJAR MATAR (INDIAN CARROTS AND PEAS) - MISSION FOOD …
From mission-food.com
4.7/5 (10)Total Time 30 minsCategory Side DishCalories 112 per serving
- Heat the oil in a frying pan, then add the onion mixture and stir over high heat for 2 minutes, or until softened. Reduce the heat to medium and add the cumin seeds and turmeric. After 1 minute, add the carrot and stir for 2 minutes. Add the ground cumin and coriander and fry for 2 minutes. Stir in the peas, salt, sugar, and chili powder. Add water.
- Reduce the heat to a simmer and cover the pan. Simmer for 10 minutes, or until the carrot and peas are tender. Stir in the garam masala and serve.
CREAMED PEAS AND CARROTS | WITH MASHED POTATOES …
From elavegan.com
CARROTS AND PEAS (QUICK & EASY SIDE DISH) - DELICIOUS …
From deliciousmeetshealthy.com
PEAS AND CARROTS (ONE PAN) - THE CLEVER MEAL
From theclevermeal.com
PEAS, CARROTS, AND MUSHROOMS - BETTER HOMES & GARDENS
From bhg.com
BUTTERED DILL PEAS AND CARROTS - SPEND WITH PENNIES
From spendwithpennies.com
5/5 (11)Total Time 20 minsCategory Side DishPublished Mar 27, 2021
CARROT, SNOW PEA, AND TURNIP MELANGE | RECIPES - FRESH CITY FARMS
From freshcityfarms.com
CARROT AND PEA MELANGE RECIPE - NYT COOKING
From cooking.nytimes.cf
PEA AND CARROT MEDLEY | MYGREATRECIPES
From mygreatrecipes.com
BEST PEAS & CARROTS RECIPE - HOW TO MAKE PEAS & CARROTS - DELISH
From delish.com
BEST CARROT SALAD RECIPE - HOW TO MAKE CARROT SALAD - THE …
From thepioneerwoman.com
QUICK AND EASY PEAS AND CARROTS RECIPE - THE SPRUCE EATS
From thespruceeats.com
SESAME SNAP PEAS WITH CARROTS & PEPPERS - EATINGWELL
From eatingwell.com
PEAS AND CARROTS - THE ENDLESS MEAL®
From theendlessmeal.com
You'll also love