TEMPTING OVEN-CHARRED TOMATO-STUFFED PEPPERS About 7 T. extra-virgin olive oil 2-3 garlic cloves, thinly sliced…
Best Peas and Carrots
| Best Peas and Carrots | Print |
Recipe By: Alice Morrow
Best Peas and Carrots
Ingredients
- 3 T. butter
- 4-6 large carrots, peeled and cut into small diced sizes
- 16 oz. frozen peas
- Sea salt, black pepper
- Extra virgin olive oil
- Fresh basil or mint
Instructions
- Melt butter in a saute pan.
- Add the carrots and cook until tender.
- Add the frozen peas (do not need to defrost) and saute until they are thawed and cooked through.
- Season to taste and drizzle with a little olive oil.
- Stir in the chopped fresh basil or mint.
Notes
*****I change up the herbs. They are all good and add a different take each time.
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