- 4 ounces baby carrots
- 2 scallions, chopped
- 1 teaspoon light margarine
- 1/2 cup reduced-fat chicken broth
- 1 tablespoon fresh thyme
- 1/2 teaspoon sugar
- Pepper, to taste
- 1 cup peas
- Fresh mint sprigs, for garnish
- In large nonstick skillet, saute carrots and scallions in margarine for 2 minutes. Add broth, thyme, sugar, and pepper. Simmer for 5 minutes. Stir in peas and simmer until liquid is reduced and vegetables are crisp-tender, about 5 minutes. Garnish with mint.