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Simply Sautéed Carrots & Snap Peas

Active Time: 15 minutes
Total Time: 20 minutes • Serves: 6


1 tablespoon Schnucks olive oil
1 package (16 ounces) fresh carrots, each cut diagonally into 1/4-inch-thick slices (about 2-3/4 cups)
1 package (8 ounces) snap peas
1 medium orange
1 tablespoon Schnucks unsalted butter
1/2 teaspoon salt
1/4 teaspoon ground black pepper

1. In nonstick 12-inch skillet, heat oil over medium-high heat. Add carrots and cook 4 to 5 minutes or until almost cooked through, stirring occasionally. Add snap peas and cook 2 to 3 minutes or until carrots and snap peas are tender-crisp.

2. Meanwhile, from orange, squeeze 3 tablespoons juice. Add juice to skillet and remove skillet from heat. Stir in butter, salt and pepper and toss to combine. Makes about 4 cups.


Each serving: about 88 calories, 4 g total fat (2 g saturated),
5 mg cholesterol, 250 mg sodium, 11 g carbohydrate,
3 g fiber, 6 g sugars, 2 g protein