Traditional recipes

Sweet-and-Spicy Carrots and Peas

Sweet-and-Spicy Carrots and Peas

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


Serves 4 (serving size: 1/2 cup)

Just a little brown sugar helps the carrots to caramelize quickly so they’ll be beautifully browned, not sticky sweet. Thin, flat snow peas take just a few minutes to cook. If using sugar snap peas or green beans, trim and add to the pan during the last 8 or 10 minutes of baking.


  • 1 tablespoon canola oil
  • 1/2 teaspoon light brown sugar
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon ground red pepper
  • 1 (12 oz.) pkg. small carrots
  • 1 3/4 cups snow peas
  • 1/4 teaspoon kosher salt

Nutritional Information

  • Calories 84
  • Fat 3.8g
  • Satfat 0.3g
  • Monofat 2.2g
  • Polyfat 1.1g
  • Protein 2g
  • Carbohydrate 11g
  • Fiber 3g
  • Cholesterol 0.0mg
  • Iron 1mg
  • Sodium 180mg
  • Calcium 45mg
  • Sugars 6g
  • Est. added sugars 1g

How to Make It

Step 1

Preheat oven to 450°F.

Step 2

Combine oil, brown sugar, cumin, red pepper, and carrots on a rimmed baking sheet. Bake at 450°F for 12 minutes. Add snow peas to pan; bake 5 more minutes or until vegetables are tender and lightly browned. Sprinkle with salt.

Watch the video: Peas u0026 Carrots - Easy German Side Dish (August 2022).