What You’ll Need

  • 2 tablespoons butter 
  • Kosher salt, to taste
  • 1 pound small, fresh carrots, scrubbed and tops removed 
  • 1/2 cup chicken or vegetable broth 
  • 3 garlic cloves, minced 
  • 3/4 pound fresh sugar snap peas 
  • 1 tablespoon packed fresh parsley, chopped 
  • 2 teaspoons extra-virgin olive oil (optional) 

How to Make It

  1. Heat butter in a large skillet over medium-high heat. Once the butter melts and the pan is hot, add carrots and toss well. Spread the carrots out into a single layer and season with salt.
  2. Add broth and cover, reducing heat to a low simmer. Cook for 5 to 6 minutes, depending on the thickness of your carrots.
  3. Uncover and add garlic and snap peas on top of carrots. Cover and cook for 2 more minutes.
  4. Uncover and turn up the heat to medium-high. Cook until all of the liquid cooks off and season again with salt to taste.
  5. Remove from heat and top with fresh parsley and a drizzle of olive oil (if using).

Variations:

  • Rainbow carrots make this an especially colorful dish, and might entice your kids to give it a try! I used orange and purple carrots.
  • If you don’t have fresh parsley handy, fresh cilantro or thyme also add good flavor. Add 1 tablespoon chopped fresh cilantro in place of the parsley, or 1 teaspoon fresh thyme leaves.

Spice things up by adding a healthy pinch of red pepper flakes, cumin, or paprika during step 4

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