This Spring Vegetable Skillet is a super satisfying meal made with fresh sugar snap peas, carrots, and tarragon.  Brighten your day with this delicious, lemony vegetarian dish.

Servings: 6 servings

  • 10 ounces of small carrots or 4 large carrots
  • ¾  teaspoon kosher salt, divided
  • 12 ounces sugar snap peas, trimmed
  • 1 ½ tablespoons butter or extra virgin olive oil
  • 1 tablespoon fresh tarragon, chopped
  • ¼ teaspoon fresh ground black pepper
  • 1 teaspoon grated lemon rind
  • 1 teaspoon fresh lemon juice
Snap Peas
  1. Peel carrots and cut off tops; cut in half lengthwise.  For larger carrots, cut into quartered lengthwise strips.
  2. Place ¼ teaspoon salt in a large saucepan of water and bring to a boil.  Add carrots and peas; cook 3 minutes or until crisp and tender. Drain.
  3. Melt butter in a large nonstick skillet over medium heat.  Add carrots and peas and cook for 1 minute, stirring to coat.  Stir in remaining ½ teaspoon salt, tarragon, and pepper; cook for 1 minute.
  4. Remove from heat; stir in lemon rind and juice.

This Spring Vegetable Skillet is also delicious next to a sandwich or as a featured side at your holiday table!

Chef Yvonne Dwyer

Recipe compliments of OPL Naturalist and Home Chef Yvonne Dwyer

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