Sugar Snap Peas and Carrots

Serves: 6Hands-on: 15 minutesTotal: 25 minutesDifficulty: Easy

Serves: 6


  • 1 lb. sugar snap peas
  • 1 lb. carrots
  • 2¼ tsp. salt
  • 3 tsp. sugar, divided
  • 3 Tbsp. butter
  • ⅛ tsp. ground black pepper


  • Shell the peas. Set aside. Peel the carrots and cut into a medium dice. Bring 3 quarts of water to a rolling boil. Add 2 teaspoons salt and 2 teaspoons sugar, and drop in the carrots. Cook at a medium boil until barely tender, about 4 to 8 minutes. Drain.
  • Melt butter in a large sauté pan, add carrots; roll the carrots in butter until coated. Sprinkle with remaining sugar. Stir in the peas, cover, and cook over medium heat for 2 to 3 minutes to barely cook the peas, shaking the pan occasionally. Do not let them brown. Season with remaining salt and pepper.