Carrots and Snap Peas

Lightly seasoned with sugar and cumin, this recipe uses fresh vegetables with great flavor and color.

Ingredients:

- 16 oz carrots, sliced
- 3 tablespoons butter

- 2 tablespoons chicken broth
- 3 tablespoons sugar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper

- 8 oz sugar snap peas
- 1/8 to 1/4 teaspoon ground cumin

Directions:

In a large skillet, sauté carrots in butter for 2 minutes.

Add the chicken broth, sugar, salt, and pepper. Cook for 2-5 minutes, uncovered, or until carrots are crisp-tender.

Add peas and cumin. Cook while stirring for 2-3 minutes longer, or until peas are crisp-tender.