Lemon-Garlic Snap Peas and Carrots

Lemon-Garlic Snap Peas and Carrots
Serves: 8 servings
  • 1 tablespoon olive oil
  • 1 pound carrots, peeled and sliced ¼ inch thick
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1 pound sugar snap peas, trimmed
  • 3 cloves garlic, thinly sliced
  • 1 lemon, zested and juiced
  • Garnish: lemon zest strips, crushed red pepper
  1. In a large saucepan, heat oil over medium-high heat. Add carrots, salt, and black pepper; cook, stirring occasionally, until crisp-tender, about 4 minutes. Add peas and garlic; cook until garlic is fragrant, about 1 minute. Stir in lemon zest and juice. Cover and cook until vegetables are tender, about 5 minutes. Garnish with zest and red pepper, if desired. Serve immediately.


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