A simple vegetable dish to celebrate the arrival of spring! Carrots and peas, a favorite combination of mine. To saute with a bit of olive oil, butter, a select herb or two, a pinch of brown sugar and finishing off in the oven is my idea of a mouth watering meal. Combined with a plate of fluffy brown rice, it was a completely delicious and satisfying way to end my day. I love how spring inspires me!
1 large bunch of carrots, rinsed and cut lengthwise into thinner strips (I love using the carrots with the tops attached and I never peel them)
1/2 bag of frozen peas, thawed
1 Tablespoon butter (I use unsalted)
1 Tablespoon a good olive oil
1 teaspoon dried marjoram
1 teaspoon dried oregano
1 – 2 teaspoons brown sugar
Sea Salt to taste
Preheat oven to 400 degrees
In a large fry pan, melt butter and heat olive oil. Add the marjoram and oregano, stirring well.
Add carrots, tossing them well with the herbs and saute on medium-low heat for about 10 minutes, adding a bit more olive oil if needed.
Sprinkle with brown sugar and let caramelize slightly. Place pan in the oven and let roast for an additional 10 minutes.
Remove from the oven and add the peas. tossing them well with the carrots. Salt to taste and serve.