Moroccan carrots and sugar snap peas
uncooked baby carrots
½ pound(s), halved lengthwise
uncooked sugar snap peas
1½ cup(s), fresh
fresh lemon juice
- Bring 1 inch of water to a simmer in a medium skillet. Add the carrots and cook 5 minutes. Add the sugar snap peas and cook until both vegetables are crisp-tender, about 2 minutes longer. Drain the vegetables in a colander.
- Heat the oil in the skillet over medium-high heat. Add the cumin and curry powder; cook, stirring constantly, until fragrant, 15–30 seconds. Add the vegetables, lemon juice, and salt; cook, stirring constantly, until heated through, 2–3 minutes. Yields about 1 cup per serving.