- 1 cup baby carrots, halved lengthwise
- 8 ounces peapods, halved diagonally
- 1/2 teaspoon brown sugar
- 1/2 teaspoon salt
- 3 tablespoons butter
In a saucepan, boil carrots in 1 cup of water about 10 minutes, until tender. Drain off water. Add peapods, brown sugar, salt, and butter and stir until peapods are cooked but still crisp about 2 minutes. Makes 4 servings.