Buttered Snap Peas and Carrots

Photo: Romulo Yanes

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


  • 2 pounds baby carrots, tops trimmed

  • 1 ½ 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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