Glazed Pea Pods and Baby Carrots are cooked with a bit of orange juice and chile for a simple, easy, delicious spring side dish.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4 to 6 servings
Ingredients:
- 2 bunches baby carrots (about 20)
- 1/2 lb. pea pods
- 1 Tbsp. olive oil
- 1/2 tsp. red pepper chile flakes
- 1/4 tsp. salt plus more to taste
- 1 Tbsp. rice vinegar
- 1/4 cup orange juice
- 2 Tbsp. chopped mint (leaves from about 4 sprigs)
Preparation:
- Trim greens off carrots and scrub carrots clean. Trim and rinse pea pods. Set vegetables aside.
- In a large frying pan, heat oil over medium high heat. Add chile flakes and let sizzle for 30 seconds. Add carrots and salt. Cover and cook, shaking now and again, for 2 minutes. Add vinegar and orange juice and cook, stirring if you feel like it, until liquid is evaporated by about half. Add the pea pods, cover and cook for 2 minutes. Remove cover and cook until carrots and pea pods are glazed and tender, about 1 minute.
- Turn vegetables into a serving bowl and toss with the mint. Serve warm.
