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Buttered Snap Peas and Carrots

Buttered Snap Peas and Carrots

Everyday Food, April 2012 http://www.marthastewart.com/897924/buttered-snap-peas-and-carrots
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  • Yield Serves 8

Ingredients

    • 2 pounds baby carrots, tops trimmed
    • 1 1/2 pounds snap peas
    • 2 tablespoons unsalted butter
    • Coarse salt and ground pepper
    • 2 tablespoons chopped fresh chives

Directions

  1. In a large straight-sided skillet, bring 1/2 cup water to a simmer over medium. Add carrots, cover, and cook 3 minutes. Add snap peas, cover, and cook until vegetables are crisp-tender, about 4 minutes. Add butter and cook, stirring, until butter melts and coats vegetables. Season with salt and pepper. To serve, sprinkle with chives.

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