Is it just me, or do vegetables get boring really fast?

Growing up, we had our veggies one of two ways – boiled or raw.  Personally, I preferred raw.  Then, ah, glorious day! My mom discovered steamer bags.  After that, vegetables were crisp and juicy and delicious.

The problem is, even tasting their best, vegetables sometimes still get a little bland.

This is why I am always on the lookout for something new to add to them!  Whether it’s mixing two kinds –


Or adding a little cumin and sugar… sometimes that makes the difference.

And wow, can I just say, this was one of the juiciest, most delectable side dishes I have had in a long time.  The sugar really illuminates the flavor of the carrots. Yum, yum, yum.

Carrots with Sugar Snap Peas

  • Servings: 4
  • Print

You’ll Need:
16 oz. frozen sliced carrots, thawed
3 tbsp. butter
1/4 c. vegetable broth
3 tbsp. sugar
1/4 tsp. salt
1/4 tsp. pepper
1/2 lb. fresh sugar snap pes
1/4 tsp. ground cumin


How To:

In a pot, saute carrots in butter for 2 minutes.  Add the broth, sugar, salt, and pepper.  Cover and cover for 2-5 minutes.

Add peas and cumin.  Cook uncovered, stirring occasionally, for 3-4 minutes longer or until peas are crisp tender.

Makes: 4 servings

Prep Time: 2 minutes
Chill Time: n/a
Cook Time: 9 minutes
Calories:  175

Source (Adapted Slightly): Simple & Delicious.