Green Sugar Snap Peas and Carrots With Fresh Mint

• 1/2 pound Sugar Snap peas
• 4 carrots, about 1/2 pound
• 3 tablespoons butter
• 3 tablespoons finely chopped fresh mint
• Salt and freshly ground pepper to taste

1. Trim off and discard the tips of the peas.
2. Scrape and trim the carrots.
3. Cut the carrots into 1 1/2-inch lengths.
4. Cut the pieces lengthwise into 1/4-inch slices (batons) about 1/4 inch wide.
5. There should be about 1 1/2 cups.
6. Bring enough water to a boil in a saucepan to cover the peas and carrots when added.
7. Add the vegetables and cook about 4 minutes, or until they are crisp tender.
8. Drain immediately.
9. Return the peas and carrots to the saucepan.
10. Add the butter, mint, salt and pepper.
11. Stir and blend well.
12. Serve immediately.

sugar, carrots, butter, fresh mint, salt

Taken from cooking.nytimes.com/recipes/6250 (may not work)