Glazed Carrots And Pea Pods Recipes

Steps:

• Place carrots and water to cover in a small saucepan; bring to a boil. Reduce heat; simmer, covered, 5 minutes. Add peas; simmer, covered, until peas are crisp-tender, 2-3 minutes. Drain and remove vegetables from pan; set aside., In same pan, mix remaining ingredients until cornstarch is dissolved; bring to a boil. Cook and stir until thickened, 1-2 minutes. Add vegetables; toss to coat.

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.

Steps:

• In 2-qt saucepan bring water to a full boil.
• Add carrots, cover; cook over medium heat until carrots are crisply tender (about 10 to 12 minutes).
• Add pea pods; continue cooking until pea pods are crisply tender (about 1 to 2 minutes).
• Drain; set aside.
• In same pan melt butter; stir in cornstarch.
• Add carrots, pea pods and honey.
• Cook over medium heat, stirring occasionally, until heated through (about 2 to 3 minutes).

Steps:

• Bring a large pan of water to a boil. Add the carrots and cook until they are tender crisp, about 10 to 12 minutes. Add the pea pods to the carrots and cook until they are tender crisp, about 5 to 6 minutes more. Drain vegetables and set aside.
• Melt butter in same pan. Stir in cornstarch. Return carrots and pea pods to the pan and stir in honey. Cook over medium heat, stirring occasionally, until heated through.

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.

Steps:

• Cook pea pods as directed on package, with carrot.
• While pea pods and carrot are cooking, heat remaining ingredients to boiling in 1-quart saucepan, stirring constantly. Boil and stir 1 minute.
• Drain vegetables. Pour sauce over vegetables; toss.

Steps:

• 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, adding sugar snap peas during last 5 minutes of cooking, until carrots are tender. Drain; return to saucepan.
• Stir in marmalade, seasoned salt, ginger and pepper. Cook and stir over medium heat until marmalade is melted and vegetables are glazed.

Steps:

• Place carrots and water in a microwave-safe dish. Cover and microwave on high for 3 minutes or until crisp-tender. Add snow peas and onion. Cover and microwave for 45 seconds or until tender; drain. In a bowl, combine the brown sugar, cornstarch, butter, salt and pepper until smooth. Stir into vegetables. Microwave, uncovered, for 45-60 seconds minutes or until bubbly around the edges, stirring once.