- 4 carrots cut into pieces, coins, or just chopped as desired
- 1 ½ cup peas
- 2 tbsp butter
- Salt to taste
- Pepper to taste
Place the carrots in a saucepot.
Cover the carrots with 2-inches of water.
Bring the water to a boil over medium-high heat.
Reduce heat and cook carrots until almost tender. For the carrots cut into larger pieces it takes around 6 minutes. Almost tender carrots are the ones you can pierce a fork through almost completely easy, but with some resistance in the center. You can poke the coked carrots easy as butter.
Add the peas into the saucepot with carrots and cook for 3 minutes.
Drain the carrots and peas.
Melt butter in a saucepot.
Add drained carrots and peas and stir until coated with butter. Season the peas and carrots to taste with salt and pepper.
Serve as desired.
Calories: 119kcal | Carbohydrates: 14g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 90mg | Potassium: 330mg | Fiber: 5g | Sugar: 6g | Vitamin A: 10782IU | Vitamin C: 25mg | Calcium: 35mg | Iron: 1mg