Buttered & Dilled Snap Peas & Carrots

Time: 15 minutes

Simple, healthy and tasty… need I say more (and great music to get you energized about this side dish).

Music Selection: Ann-Margret & Tina Turner – Proud Mary


2 carrots, peeled

4 cups washed and trimmed snap peas

¼ cup butter


1 Tbsp fresh or dried dill


Slice the carrots diagonally at 1/4 of an inch thick.

In large frying pan, melt the butter. Add the carrots and cook over medium heat until getting soft.

Add in the snap peas and saute until they are at the tenderness you desire. Ensure you toss so all the carrots and peas are coated in butter. Salt/pepper and add dill. Serve immediately.

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