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Prepare using 1/2 lb. large carrots (about 5), cut lengthwise in half, then crosswise into thirds.
This low-sodium side dish offers the perfect opportunity to showcase spring's bounty. As a bonus, the peas provide vitamin C and the carrots add an excellent source of vitamin A.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.