Quick Carrots and Snap Peas with Lemony Mustard Dressing
Ingredients
- 2 tablespoons Dijon mustard
- 1 teaspoon finely grated lemon zest, plus 3 tablespoons fresh juice
- Kosher salt and freshly ground pepper
- 1/3 cup extra-virgin olive oil
- 1 1/2 pounds carrots, peeled and cut on the bias into 1/4-inch-thick slices (4 1/2 cups)
- 3 tablespoons unsalted butter
- 12 ounces sugar snap peas, trimmed if stringy, halved on the bias
Instructions
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