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Sweet Onion & Carrot Medley

Carrots, onion and peas, oh my! Tender veggies are tossed in a tasty honey-garlic mixture. Keep in mind that olive oil pours quickly, so it’s a good idea to measure it—even an extra teaspoon adds 40 calories and 4.5 g fat. —Fran Scott, Birmingham, Michigan
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings


  • 2 cups fresh baby carrots
  • 1/2 pound fresh sugar snap peas, trimmed
  • 1 large sweet onion, halved and thinly sliced
  • 4 teaspoons olive oil
  • 2 garlic cloves, minced
  • 1 tablespoon minced chives
  • 2 teaspoons honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  • Place 1 in. of water in a large skillet; add carrots. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in peas; cover and cook 3 minutes longer. Drain; remove from pan and set aside.
  • In the same skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the chives, honey, salt, pepper and vegetables; heat through.
Nutrition Facts
3/4 cup: 86 calories, 3g fat (0 saturated fat), 0 cholesterol, 240mg sodium, 13g carbohydrate (8g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

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