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Ingredients

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Directions

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  • Cut any large baby carrots in half lengthwise. In a 12-inch skillet bring water to boiling. Add carrots and sweet pepper. Reduce heat to medium and cook, covered, about 5 minutes or until nearly tender, stirring once.

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  • Add sugar snap peas. Cook and stir, uncovered, about 3 minutes more or until crisp-tender. Stir in butter, basil, salt, and pepper.

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  • Makes 12 servings.

Nutrition Facts

54 calories; 1 g total fat; 1 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 3 mg cholesterol; 136 mg sodium. 189 mg potassium; 9 g carbohydrates; 2 g fiber; 2 g sugar; 2 g protein; 4082 IU vitamin a; 57 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 12 mcg folate; 0 mcg vitamin b12; 30 mg calcium; 1 mg iron;

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