Quick Carrots and Snap Peas with Lemony Mustard Dressing

Quick Carrots and Snap Peas with Lemony Mustard Dressing
Photo: Chris Simpson
Prep Time:
15 mins
Total Time:
30 mins
10 to 12 Serves

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.


  • 2 tablespoons Dijon mustard

  • 1 teaspoon finely grated lemon zest, plus 3 tablespoons fresh juice

  • Kosher salt and freshly ground pepper

  • cup extra-virgin olive oil

  • 1 ½ pounds carrots, peeled and cut on the bias into ¼-inch-thick slices (4 ½ cups)

  • 3 tablespoons unsalted butter

  • 12 ounces sugar snap peas, trimmed if stringy, halved on the bias


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

  2. 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.

  3. 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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