I love the look of these organic multi-colored baby carrots. Whether with or without their carrot top still attached, these gorgeous carrots brighten up any plate you decide to serve them on! For this side dish I blanched the carrots in boiling water until just tender, and then added in fresh sugar snap peas. Tossed in a mixture of melted butter, olive oil, garlic and fresh dill, I love serving these veggies over peppery watercress along with crunchy nuts. (I had a lot of roasted pistachios on hand so that is what I chose, but pine nuts, almonds or even sunflower seeds would be a nice crunchy touch.)
(To view this recipe, click on the blue title of the blog post above*)
Dilled Baby Carrots & Snap Peas with Watercress
Ingredients:
- 1 lb. baby carrots, preferably organic, multi-colored
- 8 oz. sugar snap peas
- 1 Tablespoon unsalted butter
- 1 Tablespoon olive oil
- salt and pepper
- pinch of crushed red pepper flakes
- 3 Tablespoons fresh dill, chopped
- 2 garlic cloves, thinly sliced
- watercress, for serving
- 1/4 cup roasted nuts, for serving
Directions:
- Bring a medium saucepan of water to a boil. Add in the baby carrots and cook for 2 minutes; add the snap peas into the pot and remove all of the veggies after another 30 seconds. Run under cold water to stop them from cooking further.
- In a saute pan, heat the butter with the olive oil, garlic, crushed red pepper and dill. Cook for 1 minute. Add in 1/2 teaspoon of salt and a big grinding of black pepper. Toss the cooked veggies with the butter mixture.
- Serve warm over watercress with the roasted nuts of your choice.
Tagged: baby carrots, blanched carrots, blanched snap peas, blanched vegetables, butter, carrots, dill, dill butter, fresh dill, garlic, pistachios, side dish, snap peas, vegetarian side dish, watercress
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