Spring Vegetable Skillet

• 16 baby carrots with tops (about 10 ounces)
• 3/4 teaspoon kosher salt, divided
• 12 ounces sugar snap peas, trimmed
• 1 1/2 tablespoons butter
• 1 tablespoon chopped fresh tarragon
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon grated lemon rind
• 1 teaspoon fresh lemon juice

1. Peel carrots, and cut off tops to within 1 inch of carrot; cut in half lengthwise.
2. Place 1/4 teaspoon salt in a large saucepan of water; bring to a boil. Add carrots and peas; cook 3 minutes or until crisp-tender. Drain.
3. Melt butter in a large nonstick skillet over medium-high heat. Add vegetables, and cook 1 minute, stirring to coat. Stir in remaining 1/2 teaspoon salt, tarragon, and pepper; cook 1 minute. Remove from heat; stir in rind and juice.

carrots, kosher salt, sugar snap peas, butter, tarragon, freshly ground black pepper, lemon rind, lemon juice

Taken from www.myrecipes.com/recipe/spring-vegetable-skillet (may not work)