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Carrots and sugar snap peas are glazed with a mixture of butter, brown sugar, and lemon juice.
Ingredients:
- 1 cup thinly sliced carrots
- 1 pound fresh sugar snap peas, trimmed, or frozen thawed
- 3 tablespoons butter
- 1/3 cup light brown sugar, packed
- 1 tablespoon lemon juice
- salt and pepper, to taste
Preparation:
In a medium saucepan, combine carrots with butter, brown sugar, and lemon juice. Bring to a boil over medium heat. Reduce heat to medium-low and continue cooking, stirring frequently, until carrots are just tender, about 15 to 20 minutes. Add sugar snap peas. Continue cooking, stirring frequently, until peas are tender. Add salt and pepper, to taste.
Serves 6.
Serves 6.
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