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Glazed Carrots and Sugar-Snap Peas
Weight watcher points per serving: 1
5 medium carrots, thinly sliced diagonally
1/2 pound sugar snap peas, trimmed
1 tablespoon honey
2 tsp. unsalted butter
1/4 teaspoon table salt
1/4 teaspoon ground cardamom
1/8 teaspoon white pepper
In a large skillet, bring 3/4 cup water to a boil. Add carrots. Reduce heat and simmer, covered, until softened, about 10 minutes. Pour off liquid.
Stir in sugar-snap peas, honey, butter, salt, cardamom and pepper. Cook, covered, until peas are just tender, about 4 minutes.
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