- 1 lb
- sugar snap peas
- 2 T
- 1 T
- pepper (freshly ground)
The fresh, summery flavor of snap peas is set off by the sweetness of lightly cooked carrots and a honey glaze. Sweet simplicity.
Remove the strings from both edges of the pea pods. Cut each carrot into thirds. Slice each third lengthwise into quarters so that the slices are about the size and shape of the sugar snap peas.
Place the carrots in a steamer basket set over 1 1/2 inches of boiling water, cover, and steam until they are crisp-tender, 3 to 5 minutes. Drain the carrots in a colander.
Melt the butter in a large skillet over medium heat. Add the sugar snap peas and cook, stirring frequently, for 5 minutes. Add the carrots. Continue to cook and stir until the peas are bright green and crisp-tender, about 3 minutes. Add the honey and cook for one more minute, stirring constantly, until the peas and carrots are thoroughly glazed with the honey.
Remove skillet from heat. Season generously with pepper.