Sauteed Sugar Snap Peas

1. 1

   Remove the strings from both edges of the pea pods.

2. 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. 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. 4

   Melt the butter in a large skillet over medium heat. Add the sugar snap peas; cook, stirring frequently, for 5 minutes.

5. 5

   Add the carrots. Continue to cook and stir until the peas are bright green and crisp-tender, about 3 minutes.

6. 6

   Add the honey and cook for 1 more minute, stirring constantly, until the peas and carrots are thoroughly glazed with the honey.

7. 7

   Remove the skillet from heat and season vegetables generously with pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.