glazed snap peas and carrots

A simple, healthy side and a great combination for serving families. Everyone in my family range of 2 yrs to 38 yrs gobbled this up. I love that when vegetables are a hit with the kids – like tonight with the fresh brussels sprouts and second helpings!  More to come on another brussels sprouts post…

Glazed Snap Peas and Carrots
Adapted from Gourmet

Yield: Makes 4 servings

2 lb baby carrots (from 1 bunch), trimmed and peeled
1 cup water
2 cups sugar snap peas, strings removed and snap peas halved lengthwise diagonally – I left mine whole
4 tablespoons fresh orange juice
1 teaspoon sugar
2 tablespoons unsalted butter

Special equipment: parchment paper

Put carrots, water, and salt and pepper to taste in an 10 or 12-inch skillet, then cover with a round of buttered parchment paper (buttered side down; parchment should be touching carrots) and simmer until carrots are crisp-tender, about 2 minutes. Remove parchment. Add snap peas and increase heat to high, then cook until peas are crisp-tender (bright green color) and liquid is reduced to about 4 teaspoons, about 1-3 minutes. Add orange juice, sugar, and butter, swirling skillet to coat carrots and peas, and cook until liquid is reduced to a syrupy glaze, about 30 seconds. Season with salt and pepper.

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