The classic combo of carrots and peas gets a delicious update with the addition of pancetta, fresh herbs and red wine vinegar.
Special Diets:
Method
Trim carrot tops to 1 inch and peel or scrub carrots. Set aside.
Place pancetta in a large nonstick skillet and cook over medium heat, stirring frequently, until lightly browned, about 8 minutes.
Add carrots, 3/4 cups water, vinegar, butter, sugar and salt.
Bring to a boil, cover and simmer until carrots are almost tender, about 8 minutes.
Uncover, increase heat to medium high and simmer, tossing carrots often, until sauce is thickened, 3 to 5 minutes more.
Add peas, toss gently to heat through, garnish with herbs and serve.
Nutritional Info
Serving Size
Calories
100
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.