Side Items

Moroccan Carrots and Sugar-snap Peas takes 5 minutes to prepare.

Moroccan Carrots and Sugar-snap Peas takes 12 minutes to cook.

Moroccan Carrots and Sugar-snap Peas makes 4 servings.

The ingredients for Moroccan Carrots and Sugar-snap Peas are:

2 C baby carrots, cut in half lengthwise
1 1/2 C fresh sugar snap peas
1 tsp olive oil
1 tsp ground cumin
1/2 tsp curry powder
2 tsp lemon juice
1/4 tsp salt

Here is how you make Moroccan Carrots and Sugar-snap Peas:

1. Bring 1 inch water to simmer in med skillet. Add carrots, cook 5 mins. Add sugar snap peas, cook until both veggies are tender-crisp, about 2 minutes longer. Drain in colander.2. Heat oil in skillet over med-hi heat. Add cumin and curry powder, cook 30 seconds. Add veggies, lemon juice and salt, stirring constantly until heated through; about 2 - 3 mins.Number of Servings: 4Recipe submitted by SparkPeople user FRAN2008.

The nutritional information for Moroccan Carrots and Sugar-snap Peas is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 46.9

• Total Fat: 1.3 g
• Cholesterol: 0.0 mg
• Sodium: 44.4 mg
• Total Carbs: 8.0 g
• Dietary Fiber: 2.4 g
• Protein: 1.2 g