Carrots and Snap Peas with Citrus Gremolata

By jadedrosie

Saute baby carrots and peas with shallot and garlic, then sprinkle with a bright mixture of lemon peel, fresh parsley, and toasted almonds for a tasty and healthy side dish.

Ingredients

• 2 Tbsp. finely chopped toasted almonds
• 2 Tbsp. snipped fresh Italian (flat-leaf) parsley
• 2 tsp. finely shredded lemon peel
• 1 lb. small baby carrots with tops
• 1 1/2 cups sugar snap peas
• 1 Tbsp. butter
• 1 Tbsp. olive oil
• 1 shallot, finely chopped
• 2 cloves garlic, minced
• 1/4 tsp. salt
• 1/8 tsp. ground black pepper

Details

Servings 6
Adapted from bhg.com

Preparation

Step 1

1. For gremolata, in a small bowl, stir together the nuts, parsley, and lemon peel; set aside.

2. Trim carrots, if necessary, and scrub. Remove strings and tips from snap peas. In a 4-quart Dutch oven cook the carrots, covered, in enough lightly salted boiling water to cover for 7 minutes. Add snap peas and cook about 2 minutes longer or until crisp tender. Drain and set vegetables aside.

3. In the same pan heat the butter and olive oil over medium-high heat. Add the shallot and garlic; cook and stir for 1 to 2 minutes or until shallot is tender. Add the carrots, peas, salt, and pepper. Toss to heat through. Transfer vegetable mixture to a serving dish. Sprinkle with gremolata.