Glazed Carrots and Snow Peas

Name: Glazed Carrots and Snow Peas
Prep time: 5 minutes
Cook time: 20 minutes
Yield: 3 cups

Bright spring veggies with a warm brown sugar glaze.

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

Wash hands with soap and water.
Rinse fresh vegetables under running water before preparing.
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.
In a large skillet over medium heat, melt margarine or butter. Add the cornstarch to the skillet and stir in to margarine or butter.
Add the cooked carrots, snow peas and brown sugar to the skillet. Heat and stir for 1 to 2 minutes.
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.

You might also like...

Recipes A to Z (without photos)

Parmesan Peas

Platter of peas and parmesan with a lemon slice.

Parmesan Peas

A quick and easy recipe of buttery peas with creamy parmesan and a hint of lemon. Ready in minutes!

Prepare:

5 minutes

Cook:

10 minutes

Makes:

4 cups

Coconut Chicken Salad

Plate of shredded chicken with vegetables and coconut flakes served next to rice.

Coconut Chicken Salad

This simple chicken salad is our version of chicken kelaguen, a favorite recipe from Micronesia. Enjoy the blend of crisp vegetables, chicken, coconut, hot peppers and fresh lemon. Excellent the next day, too!

Prepare:

20 to 30 minutes

Makes:

5 cups

Baked Zucchini Sticks