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Snap Peas & Baby Carrots – 12 -- w

Source of Recipe

Good Housekeeping – Home Cooking
Snap Peas & Baby Carrots – 12 -- w

Makes 12 side servings

1 16-oz. bag peeled baby carrots
2 T. stick margarine, ‘divided’
1 c. loosely packed fresh mint leaves, coarsely chopped; ‘divided’
1/4 tsp. salt, ‘divided
1/4 tsp. pepper, ‘divided
3 8-oz. bags stringless snap peas

Fill a 4-qt. saucepan two-thirds full with lightly salted water; cover and heat to boiling over high heat. Add carrots and cook -, uncovered, 7 to 8 minutes or until crisp-tender. With slotted spoon transfer carrots to colander; drain well. Transfer carrots to a large bowl; toss with 1 T. margarine half of the mint and 1/8 tsp. salt & 1/8 tsp. pepper Arrange carrots on one side of warm deep platter; cover with foil to keep warm.

Meanwhile heat same water in saucepan to boiling over high heat. Add snap peas and cook, uncovered, 2 to 3 minutes or until tender. Drain snap in colander, then transfer to same bowl; toss with remaining 1 T. margarine 1/8 tsp. salt & 1/8 tsp. pepper. Arrange peas on warm platter opposite carrots.

Each serving equals: 65 calories…3 gm protein…10 gm carbohydrate…2 gm fat (0 gm saturated)…3 gm fiber…0 mg cholesterol…165 mg sodium +++WWP: 1