Peas and carrots are a staple and easy vegetable dish. Skip the frozen peas and diced carrots. Buy whole sugar snap peas and cut your carrots about the same size to make an interesting dish. The simple sauce is made with maple syrup and whole grain mustard. Don’t worry; the mustard won’t over-power the dish with a mustard taste – not with whole grain mustard! The flavor is a bit sweet and a bit savory which is such a good combination. The calories can be cut way down by using a lite maple syrup, which is very low in calories. Give it a try for something different with everyday ingredients.
This recipe makes 4 servings.
3 cups whole sugar snap peas
2 tablespoons peanut or almond oil
1/3 cup maple syrup
2 heaping tablespoons whole-grain mustard
pinch of black pepper
2 teaspoon toasted sesame seeds
Rinse prepared carrots and place in a dish covered with a paper towel. Microwave three minutes on high. Wash the peas and pat dry. Remove any ends that need trimming. Heat oil in a sauté pan on medium heat. Add the carrots and stir. Add peas and stir. Cook 3-4 minutes, stirring frequently to coat with oil. Add pepper and stir. Mix the mustard and syrup in a small dish and add to the vegetables. Stir and cover. Cook an additional three minutes. Add the sesame seeds and transfer to a serving dish.