Spend with Pennies · by Holly Nilsson★ 5.0 (14)
Buttered Dill Peas and Carrots
NUTRITION · PER SERVING20M COOK
CAL 5%·PRO 7%
CARBS 10G44% OF CAL
3G FIBER0G ADDED4G INTRINSIC3G OTHER4G TOTAL SUGAR
FAT 4G43% OF CAL
2G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fresh peas and carrots sautéed until tender and tossed with butter and dill. A simple, fresh vegetable side that pairs well with any main.
sideamerican🍳 skilletgluten freevegetarian
View the full recipe on Spend with Pennies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 teaspoon olive oil
- 2 large carrots
- 2 cups frozen green peas
- 1 tablespoon salted butter
- ½ teaspoon dried dill
- salt and pepper to taste
At a glance
PER SERVING · TIME 20M
CAL 5%·PRO 7%
CARBS 10G44% OF CAL
3G FIBER0G ADDED4G INTRINSIC3G OTHER4G TOTAL SUGAR
FAT 4G43% OF CAL
2G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 15m
- Sodium
- 296mg
- Total sugar
- 4g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 130mg
- Calcium
- 21mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 296MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.