Snap Peas and Carrots

Ingredients

• Peas

  Edible-podded, raw

  ½ cup, whole or 32g

• Butter

  Unsalted

  ½ tbsp or 7g

• Baby carrots

  Baby, raw

  227g

• Water

  Plain, clean water

  ¼ cup or 59g

• Sugar

  White, granulated sugar

  ¼ tsp or 1g

• Orange juice

  1 tbsp or 16g

Directions

1. Remove strings from peas and halve lengthwise by cutting diagonally. Trim and peel carrots.
2. 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.

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