Sauteed Sugar Snap Peas with Carrots and Honey Glaze

1/2-1 lb Sugar Snap Peas
2 Medium Carrots, Peeled
2 tbsp Butter
1 tbsp Honey
Freshly Ground Black Pepper

1. Remove the strings from both edges of the pea pods
2. 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.
3. Place the carrots in a steamer basket set over 1 1/2 inches boiling water, cover, and steam until they are just crisp-tender, 3 to 5 minutes. Drain the carrots in a colander.
4. Melt the butter in a large skillet over medium heat. Add the sugar snap peas; 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 1 more minute, stirring constantly, until the peas and carrots are thoroughly glazed with honey.
5. Remove the skillet from heat. Season generously with pepper.

(Serves 3-4)

Left Foot Organics PO Box 12772 Olympia, WA 98508

360-754-1849 info@leftfootorganics.org