Miso-Glazed Peas & Carrots

Miso-Glazed Peas & Carrots

This sweet, salty and tangy twist on the old standby vegetable combo is sure to please the whole family.

From EatingWell: February/March 2006
Yield: 4 servings, about 2/3 cup each
Active Time: 15 minutes
Total Time: 15 minutes

Ingredients

  1. 3 tablespoons miso, preferably white (see Ingredient note)
  2. 1 tablespoon mirin
  3. 2 tablespoons rice vinegar
  4. 1 teaspoon minced fresh ginger
  5. 1 teaspoon toasted sesame oil
  6. 2 cups thinly sliced carrots, fresh or frozen
  7. 1/4 cup water
  8. 2 cups frozen peas, (8 ounces)

Preparation

  1. Combine miso, mirin, vinegar, ginger and oil in a small bowl. Place carrots and water in a large nonstick skillet over medium-high heat; cover and cook, stirring occasionally, until tender-crisp, about 5 minutes. Stir in the miso mixture and peas; cook, stirring occasionally, until the peas are heated through and the sauce is slightly thickened, about 3 minutes.

Tips & Notes

Nutrition

Nutrition Per Serving: 120 calories; 2 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 20 g carbohydrates; 4 g protein; 5 g fiber; 397 mg sodium; 281 mg potassium.

Nutrition Bonus: Vitamin A (180% daily value), Vitamin C (15% dv).

1 Carbohydrate Serving

Exchanges: 1 starch, 1 vegetable