Glazed Carrots and Sugar-Snap Peas
by Amanda Mayer
serves: 8
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Side Dish
1 ww point |
| Ingredients: |
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6 each |
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thin carrots, thinly sliced diagonally |
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1/2 lb |
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sugar snap peas, trimmed |
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1 tbl |
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honey |
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2 tsp |
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butter |
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1/4 tsp |
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sea salt |
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1/4 tsp |
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ground cardamom |
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1/8 tsp |
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ground white pepper |
| Directions: |
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Bring 3/4 cup water to a boil, add carrots. Reduce the heat and simmer, covered, until softened about 10 minutes. Pour off the liquid. Stir in the peas, honey, butter, salt, cardomom and pepper. Cook, covered, until the peas are just tender, about 4 minutes.
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