Sweet Peas and Carrots
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Forget bland and tasteless peas and carrots forever and welcome in sweet, crunchy, and flavorful ones with our recipe for Sweet Peas and Carrots. This buttery and honey-sweetened side dish is sure to be a new dinner favorite!
What You'll Need:
- 1/4 cup ( stick) butter
- 1 (16-ounce) package frozen whole baby carrots, thawed (see Note)
- 1 (16-ounce) package frozen sugar snap peas, thawed (see Note)
- 1 (8-ounce) can sliced water chestnuts, drained
- 3 tablespoons honey
- 1/2 teaspoon salt
What To Do:
- In a large skillet over medium-high heat, melt the butter.
- Add the carrots and sauté 6 minutes. Stir in remaining ingredients and sauté 2 to 3 minutes, or until heated through. Serve immediately.
Fresh baby carrots and sugar snap peas can be used as long as you boil them until tender then proceed as above.
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