Vegetables Amandine

Ingredients:
8 0z. mini peeled carrots
1lb. sugar snap peas
1/4 cup slivered almonds
2 Tbs. butter
2 Tbs. orange juice or lemon juice
1/2 tsp. dried marjoram (optional)
1/4 tsp. grated orange zest of lemon zest
1/8 tsp. salt
1/16 tsp. pepper
Bring a large pot of salted water to boil over medium-high heat. Add carrots; cook until almost tender (3-4 mins). Add sugar snap peas; cook until almost tender (2-3 mins). Drain vegies and rinse under cool water. Put aside.

In large dry non stick skillet, cook almonds, stirring occasionally, over medium heat until lightly browned and fragrant, about 2 mins. Then put aside.

In the same skillet melt butter over medium high. Add carrots and peas and cook, stirring, 2 mins. Add juice, zest, marjoram, salt and pepper. Cook until carrots are tender, 2-3 mins. Stir in almonds then serve.

 

servings-6

calories- 110

protein- 3g

fat- 6g (3g. sat.)

trans fat- 0g

chol.: 10mg.

carbs: 11g.

sodium: 134 mg.

fiber: 3g.

sugar: 6g.

kitchen time: 20 mins

total time: 20 mins.