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Skillet-Glazed Baby Carrots
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Ingredients:
8 oz. baby carrots, peeled
8 oz. sugar snap peas, strings removed
1 tsp. butter
1/3 cup low-salt chicken broth
1/2 tsp. cornstarch
Preparation:
Fill large saucepan with water, add salt as desired and bring to a boil. Add carrots and boil for 2 minutes. Add peas; cook until carrots and peas are crisp-tender, about 2 minutes longer. Drain (Can be made a day ahead. Cover and chill.)
Melt butter in large skillet over medium heat. Add vegetables, saute to coat. Mix broth and cornstarch in small bowl. Add to skillet. Saute until vegetables are heated through and liquid thickens, about 1 minute. Season with salt and pepper.
Yield: 4 servings
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