Orange-Glazed Carrots and Sugar Snap Peas
Recipe from Betty Crocker

From Betty's Soul Food Collection... File this one under "24-carat side dishes"--with carrots and sugar snap peas glazed in a sweet orange marmalade--prepared in only 15 minutes!


Orange-Glazed Carrots and Sugar Snap Peas

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Servings: 5 servings (1/2 cup each)
Prep Time: 15 mins
Total Time: 15 mins
Related Categories: Carrots, More Vegetables, Vegetarian
 
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Ingredients
  • 2   cups
    ready-to-eat baby-cut carrots
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  • 1   cup
    Green Giant® SELECT® frozen sugar snap peas
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  • 3   tablespoons
    orange marmalade
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  • 1/2  teaspoon
    seasoned salt
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  • 1/4   teaspoon
    ground ginger
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  •  
    Dash pepper
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Directions
1.
In 2-quart saucepan, heat 1 cup water to boiling. Add carrots; return to boiling. Reduce heat to low; cover and simmer 8 to 10 minutes, adding sugar snap peas during last 5 minutes of cooking, until carrots are tender. Drain; return to saucepan.
2.
Stir in marmalade, seasoned salt, ginger and pepper. Cook and stir over medium heat until marmalade is melted and vegetables are glazed.

Tip:
High Altitude (3500-6500 ft): No change.
Nutrition information
Calories 70 (Calories from Fat 0); Total Fat 0g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 180mg; Total Carbohydrate 15g (Dietary Fiber 2g, Sugars 9g); Protein 1g. Daily Values: Vitamin A 170%; Vitamin C 8%; Calcium 4%; Iron 4%. Exchanges: 0 Starch; 1/2 Other Carbohydrate; 1 1/2 Vegetable; 0 Medium-Fat Meat. Carbohydrate Choices: 1. Percent Daily Values are based on a 2,000 calorie diet
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