Instructions
- Peel carrots and cut into ¼” slices.
- Cook carrots in olive oil in a non-stick skillet over medium heat until just tender crisp, about 5 minutes.
- Add peas, dried dill and 1 tablespoon water. Cover and cook 3-5 minutes or until peas are heated through.
- Add butter and toss well. Season with salt & pepper to taste.
Recipe Notes
To use fresh peas, boil them for 6-8 minutes before adding to the pan.If using baby carrots in place of whole carrots, cut them in half lengthwise.To use fresh dill in this recipe, use 1 1/2 teaspoons of finely chopped dill and stir in it with the butter.