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Glazed Carrots and Snow Peas

Bright spring veggies with a warm brown sugar glaze.
Baby carrots and snow peas on a plate with rice and fish. Baby carrots and snow peas on a plate with rice and fish.
Prep time: 5 minutes
Cook time: 20 minutes
Makes: 3 cups
Nutrition Facts: View label

Ingredients

2 cups baby carrots
2 cups snow peas
1 Tablespoon margarine or butter
½ teaspoon cornstarch
2 Tablespoons packed brown sugar

Directions

  1. Wash hands with soap and water.
  2. Rinse fresh vegetables under running water before preparing.
  3. Bring a pan of water to a boil. Boil carrots for 7 to 9 minutes and remove from water. Boil pea pods for 2 to 3 minutes and remove from water.
  4. In a large skillet over medium heat, melt margarine or butter. Add the cornstarch to the skillet and stir in to margarine or butter.
  5. Add the cooked carrots, snow peas and brown sugar to the skillet. Heat and stir for 1 to 2 minutes.
  6. Refrigerate leftovers within 2 hours.



    Photo and recipe adapted from Nutrition Matters.

Notes

  • No baby carrots? Cut regular-sized carrots in thin disks and cook with snow peas and brown sugar.

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