New This Month

Buttered Snap Peas and Carrots


Serve this colorful side with our Apricot-Bourbon Glazed Ham as part of your Easter feast -- or any sunny spring celebration.

  • Servings: 8

Photography: Romulo Yanes

Source: Everyday Food, April 2012


  • 2 pounds baby carrots, tops trimmed
  • 1 1/2 pounds snap peas
  • 2 tablespoons unsalted butter
  • Coarse salt and ground pepper
  • 2 tablespoons chopped fresh chives


  1. In a large straight-sided skillet, bring 1/2 cup water to a simmer over medium. Add carrots, cover, and cook 3 minutes. Add snap peas, cover, and cook until vegetables are crisp-tender, about 4 minutes. Add butter and cook, stirring, until butter melts and coats vegetables. Season with salt and pepper. To serve, sprinkle with chives.

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