Author Notes
A really tasty side dish to go along with the next chicken breast or salmon you cook! —TheGirlyGirlCooks
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Ingredients
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1 tablespoon
Butter
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1 tablespoon
Olive Oil
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1/2 cup
thinly sliced Shallots
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12 ounces
Sugar Snap Peas, trimmed and strings removed
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2 cups
thinly sliced Radishes (about 1 large bunch)
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1/4 cup
freshly squeezed Orange Juice
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1 teaspoon
dried Dill Weed
Directions
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Melt the butter with olive oil in a large skillet over medium heat. Add shallots and saute until golden, about 5 minutes. Add sugar snap peas and radishes and saute until cripy-tender, about 5 minutes. Add orange juice and dill weed, stir for 1 minute. Season with salt and pepper to taste.
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