Skillet-Glazed Baby Carrots and Sugar Snap Peas
- 8 ounces peeled baby carrots
- 8 ounces sugar snap peas, stringed
- 1 teaspoon butter
- 1/3 cup canned low-salt chicken broth
- 1/2 teaspoon cornstarch
- Cook carrots in large saucepan of boiling salted water 2 minutes.
- Add peas; cook until carrots and peas are crisp-tender, about 2 minutes longer.
- Drain.
- (Can be made 1 day ahead.
- Cover and chill.)
- Melt butter in 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 1 minute.
- 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)