Buttery Mint Carrots and Snap Peas | Real Housemoms
4.67 from 3 votes

Buttery Mint Carrots and Snap Peas

A great side dish where the vegetables can be steamed ahead of time and then reheated with a toss in butter.
Course Side Dish
Cuisine American
Servings 4 -6 servings
Calories 171kcal
Author Tara Noland


  • 1 lb. baby cut carrots
  • 1 lb. Stringless Sugar Snap Peas
  • 3 Tbsp. butter
  • 2 Tbsp. fresh mint chopped
  • Freshly ground black pepper
  • Generous amount of salt or to taste


  • Steam carrots for 10 min. or until just tender. Immediately run under cold water. Steam in the same pot the sugar snap peas for 3 min. Immediately run under cold water. If making ahead, cover and refrigerate both of the veggies.
  • When ready to serve, add the butter into a large saute pan over medium heat. When melted add the carrots and snap peas and toss with the butter. Seaon with salt and pepper and heat through. When ready to serve toss in the mint and serve immediately.


Calories: 171kcal | Carbohydrates: 19g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 174mg | Potassium: 537mg | Fiber: 6g | Sugar: 9g | Vitamin A: 17460IU | Vitamin C: 73.3mg | Calcium: 106mg | Iron: 3.7mg