Skillet-Glazed Baby Carrots And Sugar Snap Peas

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Skillet-Glazed Baby Carrots And Sugar Snap Peas

 

8 ounces baby carrots, peeled

8 ounces sugar snap peas, strings removed

1 teaspoon butter

1/3 cup broth

1/2 teaspoon cornstarch

 

Fill large saucepan with water, add salt as desired,

and bring to a boil. Add carrots and boil for two

minutes. Add peas; cook until carrots and peas are

crisp-tender, about two minutes longer. Drain. (Can be

made a day ahead. Cover and chill.) Melt butter in

large skillet over medium heat. Add vegetables, saute

to coat. Mix broth and cornstarch in small bowl. Add

to skillet. Saute until vegetables are heated through

and liquid thickens, about one minute. Season with

salt and pepper. Serves 4.