Tested till perfect Sautéed Carrots and Sugar Snap Peas
Sautéed Carrots and Sugar Snap Peas
Photography by Matthew Kimura

Sautéed Carrots and Sugar Snap Peas

Tender-crisp vegetables are no-fuss, colourful partners to the pork.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: March, 2002

Recipe4 out of 5 based on 13 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6


  • 4 cups 4cupssugar snap peasugar snap peas, (1 lb/500 g)
  • 3 3carrotcarrots, (8 oz/250 g)
  • 1 tbsp 1tbspolive oil
  • 1 1clove garliccloves of garlic, minced
  • 1/4 tsp 1/4tspsalt
  • 1 pinch 1pinchpepper
  • 1/4 cup 1/4cupchicken stock
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Trim stem end of peas. Peel carrots; cut into 2 1/2- x 1/4- x 1/4-inch (6 cm x 5 mm x 5 mm) sticks. Set aside separately. In large skillet, heat oil over medium heat; cook carrots, garlic, salt and pepper, stirring, for 3 minutes. Add stock; cover and cook for 2 minutes. Add peas; cook, covered, until vegetables are tender-crisp and glazed, about 4 minutes.

Nutritional Information Per serving: about

cal 69 pro 3g total fat 3g sat. fat 0
carb 9g fibre 3g chol 0mg sodium 155mg

% RDI:

calcium 4 iron 12 vit A 92 vit C 60
folate 12
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