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

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)