Sautéed Carrots and Peas with Dill

Ingredients

• Carrots

  raw

  2 cup chopped or 256g

• Green peas

  frozen

  1 cup or 134g

• Olive oil

  2 tbsp or 27g

• Lemon juice

  1 tbsp or 15g

• Dill

  1 tsp or 0.2g

• Salt

  table

  1 dash or 0.4g

• Black pepper

  ground

  1 dash or 0.1g

Directions

1. Heat the olive oil in a large skillet over medium heat.
2. Add the sliced carrots to the skillet and sauté for about 8 minutes, stirring occasionally, until they begin to soften.
3. Add the peas to the skillet and continue to sauté for another 5 minutes, until both the carrots and peas are hot and cooked through.
4. Stir in the lemon juice and chopped dill, and cook for an additional 2 minutes to allow the flavors to meld.
5. Season with salt and pepper to taste, if desired, and serve warm.