Moroccan Sugar Snaps And Carrots

Makes 4
Prep 10 m
Cook 12 m



  1. 1 of 2 Cut carrots in half lengthwise; cut diagonally crosswise. Bring 1 inch water to boiling in large skillet. Add carrots; cook 6 minutes. Stir in sugar snaps; cook 3 minutes or until just tender. Drain off water.
  2. 2 of 2 Add butter, ginger, cumin, curry powder, salt and pepper; cook over medium heat, stirring, for 3 minutes or until sugar snaps are crisp-tender. Makes 4 servings.
Nutrition Information for Moroccan Sugar Snaps And Carrots
Servings Per Recipe: 4
Per Serving: 16 mg chol., 4 g sat. fat, 406 mg sodium, 100 kcal cal., 2 g pro., 11 g carb., 6 g Fat, total