Recipe information
Yield
Serves 8
Ingredients
1 1/2 teaspoons olive oil
3/4 teaspoon salt
3/4 teaspoon sugar
1 1/4 pounds peeled baby carrots
1 1/4 pounds sugar snap peas, trimmed
Preparation
Fill large skillet with enough water to measure 3/4-inch depth. Add oil, salt and sugar; bring to boil. Add carrots; cover and cook 4 minutes. Add peas; cover and cook until all vegetables are crisp-tender, about 1 minute. Drain vegetables. Sprinkle with salt and pepper; serve with purée.
