Peas and Onions with Dill Butter

McCormick & Co., Inc.

1 package (16 ounces) frozen small whole onions

1 package (16 ounces) sugar snap peas

2 tablespoons butter or margarine

1 teaspoon dill weed

½ teaspoon garlic powder

¼ teaspoon salt

¼ teaspoon ground white pepper

In a large saucepan cook frozen onions, covered, in a small amount of boiling water for 2 minutes. Add the pea pods and cook, covered, for 2 to 3 minutes more or just until vegetables are tender, stirring occasionally. Drain.

Meanwhile, in a small saucepan melt the butter over medium heat. Stir in dill weed, garlic powder, salt, and white pepper. Drizzle garlic mixture over vegetables; toss gently to coat.

41 Calories

2 Fat

7 Cholesterol

93 Sodium

5 Carbohydrates

1 Fiber

1 Protein