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Categories:Viewed: 0 - Published at: 7 years ago
Ingredients
- 1/2 lb baby carrots (from 1 bunch), trimmed and peeled
- 1/4 cup water
- 1/2 cup sugar snap peas, strings removed and snap peas halved lengthwise diagonally
- 1 tablespoon fresh orange juice
- 1/4 teaspoon sugar
- 1/2 tablespoon unsalted butter
- Special equipment: parchment paper
Method
- Put carrots, water, and salt and pepper to taste in an 8-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 and liquid is reduced to about 1 teaspoon, about 1 1/2 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.
