• Jason Smith

Spring Peas & Carrots

Lord Honey !!! Spring has sprung, So its time for some new recipes to put a Spring in your step. Easter dinner and new family get togethers will be happing soon. This recipe will be a great addition to your table no matter what occasion you are enjoying.


Spring Peas & Carrots

Jason Smith, FNS

Serves 4-6

Ingredients:

16oz bag fresh sugar snap peas

3-TBSP butter

½-onion, diced

1-can (14.5oz) sliced carrots, drained

Zest and juice form half an orange

3-TBSP honey

1-tsp onion powder

1-tsp garlic powder

Salt and pepper to taste

2-TBSP bourbon

1-cup chopped toasted pistachios

Directions:

· Place a large skillet on medium heat, add butter and melt.

· Add the peas, and onions, sauté for 5 mins.

· Stir in the carrots, orange zest, juice, honey, onion and garlic powder, stir and cook for 6-8 mins.

· Salt and pepper to taste, stir in the bourbon and cook for 2 mins.

· Place on serving platter and garnish with pistachios.

ENJOY!!!

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