Skillet-Glazed Baby Carrots and Sugar Snap Peas

  1. Cook carrots in large saucepan of boiling salted water 2 minutes.
  2. Add peas; cook until carrots and peas are crisp-tender, about 2 minutes longer.
  3. Drain.
  4. (Can be made 1 day ahead.
  5. Cover and chill.)
  6. Melt butter in skillet over medium heat.
  7. Add vegetables; saute to coat.
  8. Mix broth and cornstarch in small bowl add to skillet.
  9. Saute until vegetables are heated through and liquid thickens, about 1 minute.
  10. Season with salt and pepper.

baby carrots, sugar snap peas, butter, chicken broth, cornstarch

Taken from www.epicurious.com/recipes/food/views/skillet-glazed-baby-carrots-and-sugar-snap-peas-5825 (may not work)

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