- 2 cups baby carrots
- 2 cups snow peas
- 1 tablespoon butter
- 1⁄2 teaspoon cornstarch
- 2 tablespoons brown sugar
Bring a pan of water to a boil. Boil carrots for 7 to 9 minutes and remove from water. Boil pea pods for 2 to 3 minutes and remove from water.
Melt butter in a large skillet. Add the cornstarch to the butter and stir together.
Add the cooked carrots, snow peas and brown sugar to the skillet. Heat and stir for 1 to 2 minutes.
Refrigerate leftovers within 2 hours.
Photo and recipe adapted from Nutrition Matters.