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Glazed Carrot and Peas

Here's a low fat way to dress up vegetables. Carrots and peas are so pretty on the table, —Shirley Bedzis, San Diego, California
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    8 servings


  • 2 teaspoons cornstarch
  • 2 teaspoons sugar
  • 1/4 cup chicken broth
  • 1 tablespoon soy sauce
  • 1 teaspoon crushed garlic
  • 1-1/2 teaspoons minced fresh gingerroot
  • 4 cups thinly sliced carrots
  • 4 cups sugar snap peas
  • 1/2 cup sherry or additional chicken broth
  • 2 tablespoons lemon juice


  • In a bowl, combine cornstarch and sugar. Stir in the broth and soy sauce until smooth; set aside.
  • In a nonstick skillet coated with cooking spray, saute garlic and gingerroot for 30 seconds. Add carrots, peas and sherry or additional broth. Reduce heat to low; cook for 8-10 minutes or until vegetables are tender.
  • Stir soy sauce mixture and add to vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in lemon juice.

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