Skillet-Glazed Baby Carrots and Sugar Snap Peas Recipe

Skillet-Glazed Baby Carrots and Sugar Snap Peas Recipe

  • 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. Add peas; cook until carrots and peas are crisp-tender, about 2 minutes longer. Drain. (Can be made 1 day ahead. Cover and chill.)
  2. Melt butter in skillet over medium heat. Add vegetables; sauté to coat. Mix broth and cornstarch in small bowl add to skillet. Sauté until vegetables are heated through and liquid thickens, about 1 minute. Season with salt and pepper.
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