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Baby Carrots and Sugar Snap Peas with Dill


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Baby Carrots and Sugar Snap Peas with Dill Recipe





2 (16-ounce) packages whole baby carrots
2 (8-ounce) packages sugar snap peas
3 tablespoons chopped fresh dill
2 tablespoons butter, softened
2 tablespoons olive oil
1 tablespoon lemon zest
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon ground black pepper


• Bring a large stockpot of water to a boil over high heat. Add the
carrots, and cook for 3 to 4 minutes. Add the sugar snap peas, and
cook for an additional 2 to 3 minutes. Drain.
• In a large bowl, combine cooked vegetables, dill, butter, oil, lemon
zest, lemon juice, salt, and pepper, and toss gently to combine.
Serve warm. 

 

(Pictured with Beef Tenderloin with Red-
Wine and Cherry Sauce
and Potato Cakes
with Carmelized Onions
)



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