- 1-1/2 pounds fresh sugar snap peas
- 4 medium carrots
- 3 tablespoons butter
- 3 tablespoons honey
- Trim sugar snap peas. Cut each carrot crosswise into thirds; cut each lengthwise into quarters.
- In a large nonstick skillet, heat butter over medium heat. Add carrots; cook and stir 4-6 minutes or until crisp-tender. Add snap peas; cook and stir just until peas and carrots are tender. Add honey; cook and stir until vegetables are glazed. Yield: 6 servings.
Originally published as Honey-Glazed Snap Peas & Carrots in Taste of Home's Holiday & Celebrations Cookbook Annual 2016, p199
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