1 Servings 15 min Cook
1/2 Cup, whole Peas
1/2 Tbsp Butter
2 1/4 Grams Baby Carrots
1/4 Cup Water
1/4 Tsp Sugar
1 Tbsp Orange Juice
Remove strings from peas and halve lengthwise by cutting diagonally.
Trim and peel carrots.
Put carrots, water, and salt and pepper to taste in an 8-inch skillet, then cover with a round of buttered parchment paper (buttered side down; parchment should be touching carrots) and simmer until carrots are crisp-tender, about 2 minutes.
Remove parchment.
Add snap peas and increase heat to high, then cook until peas are crisp-tender and liquid is reduced to about 1 teaspoon, about 1 1/2 minutes.
Add orange juice, sugar, and butter, swirling skillet to coat carrots and peas, and cook until liquid is reduced to a syrupy glaze, about 30 seconds.
Season with salt and pepper.
