This combination of carrots will make your kids smack their lips in delight.

Ingredients

• 1 lb. baby-cut carrots
• 1/2 cup red sweet bell pepper, cut into 1/2-inch squares
• 1 small onion, cut into thin wedges
• 1 tbsp. butter or margarine

• 1 cup frozen petite peas
• 1/3 cup chicken broth
• 1-2 tbsp. fresh dill or 1-2 tsps. dried dill
• Pepper

Instructions

1. In medium saucepan, combine carrots and one cup water; bring to boil. Reduce heat; cover and simmer until carrots are just tender, about 8 to 10 minutes. Drain. Meanwhile, in large non-stick skillet, saute red pepper and onion in margarine until just tender, about 3 to 4 minutes. Add peas, chicken broth, dill and pepper; cook, stirring, for 1 to 2 minutes longer. Add cooked carrots and heat. Garnish with fresh dill leaves, if desired. Makes 6 servings.

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Find more about:

• Carrots |
• Chicken Broth |
• Easter |
• Green & Vegetable Side Dishes |
• Onions |
• Peas |
• Red Bell Pepper

Related Categories:

• Side Dishes |
• Vegetable Side Dishes