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Photo of Cumin-Scented Carrots and Sugar-Snap Peas by WW

Cumin-Scented Carrots and Sugar-Snap Peas

1
Points® value
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Easy
The flavours of Morocco infuse this easy vegetable dish. Serve it with Salmon with Yogurt-Dill Sauce or with Fruited Chicken Curry Stew and couscous.

Ingredients

Baby carrots

8 oz, halved lengthwise

Uncooked sugar snap peas

¼ pound(s)

Olive oil

1 tsp(s)

Cumin seeds

1 tsp(s)

Curry powder

½ tsp(s)

Fresh lemon juice

2 tsp(s)

Honey

1 tsp(s)

Table salt

¼ tsp(s)

Instructions

  1. In a medium skillet, bring 1 inch water to a simmer. Add the carrots and cook 5 minutes; add the sugar-snap peas and cook until both vegetables are tender-crisp, about 2 minutes longer. Drain in a colander.
  2. In the same skillet, heat oil. Add cumin and curry powder; cook, stirring until fragrant, 15-30 seconds. Add the vegetables, lemon juice, honey and salt; cook, stirring constantly, until heated through, 2-3 minutes.

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