Carrots & Sugar Snap Peas with Orange Glaze

By á-162246

Traditional peas and carrots are taken up a few notches using sugar snap peas and tender baby carrots with a sweet orange marmalade glaze.

6 servings (1/2 cup each) 45 calories

Ingredients

• 2 2 to cups ready to eat baby carrots
• 1 1 1 cups frozen sugar snap peas
• 2 2 2 tablespoons orange marmalade
• 3/4 3/4 3/4 teaspoon salt
• Dash Dash pepper

Preparation

Step 1

In saucepan, heat 1 cup water to boiling. Add carrots, return to boiling. Reduce heat to low, cover and simmer 8 to 10 minutes or until carrots are tender.

Add peas during last 5 minutes of cooking time. Stir in marmalade, salt and pepper. Cook until marmalade is melted.