Side Items

Snap Peas and Carrots with lemon, dill and mint takes several minutes to prepare.

Snap Peas and Carrots with lemon, dill and mint takes several minutes to cook.

Snap Peas and Carrots with lemon, dill and mint makes 8 servings.

The ingredients for Snap Peas and Carrots with lemon, dill and mint are:

1/2 tsp lemon zest
1/4 c. fresh lemon juice
1 tbs fresh mint, minced
1 tsp fresh dill, minced
1/2 c. extra-virgin olive oil
Sea salt and freshly ground black pepper
2 lbs carrots
8 oz fresh sugar snap peas, trimmed and strings removed

Here is how you make Snap Peas and Carrots with lemon, dill and mint:

Finely grate 1/2 tsp zest from a lemon and then juice 1 - 2 lemons to yield 1/4 cup. In a large bowl, whisk the zest juice, oil, mint, dill, 1/2 tsp salt, and 1/8 tsp pepper.Peel and trim the carrots (or use packaged baby carrots). If using large carrots, cut into 2 inch strips. Steam the carrots for 4-5 minutes, add the peas for the last 3 minutes. Plunge into ice water to stop cooking. Drain and add to dressing, tossing to coat. Let sit for about 30 min, tossing occassionally. Serve at room temperature.Number of Servings: 8Recipe submitted by SparkPeople user DSENTER.

The nutritional information for Snap Peas and Carrots with lemon, dill and mint is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 165.4

• Total Fat: 13.7 g
• Cholesterol: 0.0 mg
• Sodium: 65.9 mg
• Total Carbs: 10.7 g
• Dietary Fiber: 3.7 g
• Protein: 1.1 g