A bright side dish featuring spring seasonal produce like carrots and snap peas will perk up any Easter dinner table or buffet. The fact that it can serve a crowd while taking only 30 minutes from start to finish makes it a superstar side for special springtime occasions.

Martha Stewart Living, April 2021

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Credit: Chris Simpson

Recipe Summary

prep:
15 mins
total:
30 mins
Yield:
Serves 10 to 12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk together mustard and lemon zest and juice. Season generously with salt and pepper and slowly whisk in oil.

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  • Combine carrots, butter, 1/2 cup water, and 1 1/2 teaspoons salt in a large straight-sided skillet or wide, shallow pot. Bring to a boil, then cover, reduce heat to medium, and simmer 5 minutes. Uncover and cook, stirring occasionally, until carrots are just tender but holding their shape, 5 to 7 minutes more.

  • Stir in snap peas and continue cooking just until peas have turned crisp-tender and bright green, about 2 minutes. Remove from heat and carefully drain any liquid remaining in skillet; toss with half of mustard dressing and season to taste. Serve, with remaining dressing on the side.

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