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Glazed Carrots and Sugar-Snap Peas
by Amanda Mayer
serves: 8
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  Side Dish
1 ww point
Ingredients:
  6 each   thin carrots, thinly sliced diagonally
  1/2 lb   sugar snap peas, trimmed
  1 tbl   honey
  2 tsp   butter
  1/4 tsp   sea salt
  1/4 tsp   ground cardamom
  1/8 tsp   ground white pepper
Directions:
  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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