Peas and Carrots with Lemon, Dill, and Mint

Bright and fresh, peas and carrots are tossed with zesty lemon, fragrant dill, and mint for a vibrant side that’s both crunchy and refreshing. Enjoy a burst of spring flavors in every bite.

Course Side Dish

Cuisine Mediterranean

Keyword fresh herbs, healthy recipe, quick and easy, seasonal dish, vegetable side

Prep Time 25

Cook Time 15

Total Time 40

Servings servings

Calories 120kcal

Author Liza A

Ingredients

½ tsp lemon zest
¼ cup fresh lemon juice
1/2 cup extra-virgin olive oil
1 tbsp minced fresh mint
1 tsp minced fresh dill
Kosher salt and freshly ground black pepper
2 bunches small young carrots about 2 lbs
8 oz fresh sugar snap peas trimmed and strings removed

Instructions

In a large bowl, whisk together lemon zest, juice, oil, mint, dill, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Set aside.
Trim both ends of carrots and then peel them. In a large pot fitted with a steamer insert, bring an inch of water to a boil over high heat. Have ready a large bowl of ice water. Lay the carrots in the basket of the steamer, cover tightly, and steam until crisp-tender, 4 to 5 minutes. Cool the carrots in the ice water for a few minutes; then lift them out and add to the dressing.
Steam the peas in the same pot until barely tender, about 3 minutes. Cool them in the ice water for a few minutes, drain, and add to the carrots. Stir to coat the vegetables in the dressing. Taste and add more salt, if needed.
Let the vegetables sit for at least 30 minutes and up to 1 hour, tossing occasionally. With a slotted spoon, transfer the vegetables to a serving platter. Serve chilled or at room temperature.

Notes

Recipe source: finecooking.com

Nutrition