Snap Peas and Carrots

Ingredients

• Peas

  Edible-podded, raw

  ½ cup, whole or 32g

• Butter

  Unsalted

  ½ tbsp or 7g

• Carrots

  Raw

  1 cup strips or slices or 122g

• 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 them lengthwise by cutting diagonally. Trim and peel the carrots.
2. In an 8-inch skillet, combine carrots, water, and a pinch of salt and pepper. Cover with a round of buttered parchment paper (buttered side down, touching the carrots) and simmer until carrots are crisp-tender, about 2 minutes. Remove the parchment.
3. Add snap peas to the skillet and increase heat to high. Cook until peas are crisp-tender and the liquid is reduced to about 1 teaspoon, approximately 1 1/2 minutes.
4. Add orange juice, sugar, and butter to the skillet, swirling to coat the carrots and peas. Cook until the liquid is reduced to a syrupy glaze, about 30 seconds. Season with additional salt and pepper to taste.

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