5.0 from 42 votes
Buttered Dill Peas and Carrots
These simple peas and carrots are sauteed until tender, then tossed with butter & dill!
Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 4
Calories: 108 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 1 teaspoon olive oil
- 2 large carrots
- 2 cups frozen green peas
- 1 tablespoon salted butter
- ½ teaspoon dried dill
- salt and pepper to taste
Instructions
- Peel carrots and cut into ¼" slices.
- Cook carrots in olive oil in a non-stick skillet over medium heat until just tender crisp, about 5 minutes.
- Add peas, dried dill and 1 tablespoon water. Cover and cook 3-5 minutes or until peas are heated through.
- Add butter and toss well. Season with salt & pepper to taste.
Cup of Yum
Notes
- To use fresh peas, boil them for 6-8 minutes before adding to the pan.
- If using baby carrots in place of whole carrots, cut them in half lengthwise.
- To use fresh dill in this recipe, use 1 1/2 teaspoons of finely chopped dill and stir in it with the butter.
Nutrition Information
Calories
108
(5%)
Carbohydrates
14g
(5%)
Protein
4g
(8%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Trans Fat
1g
Cholesterol
8mg
(3%)
Sodium
54mg
(2%)
Potassium
297mg
(8%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
6664IU
(133%)
Vitamin C
31mg
(34%)
Calcium
33mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 108
% Daily Value*
| Calories | 108 | 5% |
| Carbohydrates | 14g | 5% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 8mg | 3% |
| Sodium | 54mg | 2% |
| Potassium | 297mg | 6% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 6664IU | 133% |
| Vitamin C | 31mg | 34% |
| Calcium | 33mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.