Quick-Braised Fresh Carrots and Sugar Snap Peas

Laurel Randolph
    20 mins
Ratings (6)

For a super fast and fresh take on peas and carrots, this recipe braises slender, whole carrots with sweet sugar snap peas. Quick-braising is easy and (of course) quick, making it an ideal cooking method for an effortless side dish. The carrots are first coated in melted butter before gently simmering in chicken or vegetable stock until crisp-tender. The sugar snap peas and garlic are added in the last few minutes of cooking, keeping the colors and flavors bright. Fresh parsley and a drizzle of olive oil finish off this simply flavorful dish.

Try to find nice, healthy bunches of young carrots for this recipe since you are cooking them whole. If you can only find big carrots at your grocery store (my carrots were only 3/4" at the widest point), don't worry. After scrubbing them clean and removing the tops, simply cut them in half lengthwise to ensure that they cook through. You don't have to peel them as long as you give them a good wash.

This simple veggie side will go with most any main dish. Try it with Baked Salmon With Garlic or Chicken Marsala.

What You'll Need

  • 2 tablespoons butter
  • Kosher salt, to taste
  • 1 pound small, fresh carrots, scrubbed and tops removed
  • 1/2 cup chicken or vegetable broth
  • 3 garlic cloves, minced
  • 3/4 pound fresh sugar snap peas
  • 1 tablespoon packed fresh parsley, chopped
  • 2 teaspoons extra-virgin olive oil (optional)

How to Make It

  1. Heat butter in a large skillet over medium-high heat. Once the butter melts and the pan is hot, add carrots and toss well. Spread the carrots out into a single layer and season with salt.
  2. Add broth and cover, reducing heat to a low simmer. Cook for 5-6 minutes, depending on the thickness of your carrots.
  3. Uncover and add garlic and snap peas on top of carrots. Cover and cook for 2 more minutes.
  4. Uncover and turn up the heat to medium-high. Cook until all of the liquid cooks off and season again with salt to taste.
  1. Remove from heat and top with fresh parsley and a drizzle of olive oil (if using).

Variations:

  • Rainbow carrots make this an especially colorful dish, and might entice your kids to give it a try! I used orange and purple carrots.
  • If you don't have fresh parsley handy, fresh cilantro or thyme also add good flavor. Add 1 tablespoon chopped fresh cilantro in place of the parsley, or 1 teaspoon fresh thyme leaves.
  • Spice things up by adding a healthy pinch of red pepper flakes, cumin, or paprika during step 4.