Glazed carrots and sugar-snap peas
SmartPoints® value per serving
Honey with a bit of butter makes a rich, sweet glaze without all the calories of traditional carrot tzimmes—a Jewish high holiday must!
5 medium, thinly sliced diagonally
Uncooked sugar snap peas
½ pound(s), trimmed
⅔ tbsp(s), 2 tsp
- 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.