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Glazed Sugar Snap Peas and Carrots

From

April​/May 2008

Glazed Sugar Snap Peas and Carrots

Peas and carrots are a classic combo, but most traditional glazed carrot recipes rely on significant amounts of sugar, creating saccharine vegetables more at home in the candy aisle than on the dinner table. But carrots naturally contain a good amount of sugar, making copious quantities of sweetener unnecessary. Our glazed carrot and sugar snap pea recipe uses just a bit of sugar and a small dose of honey to create a glossy, clingy glaze that allows the sweet, earthy flavor of the carrots and crisp snap peas to shine. We add a boost of flavor in the very end with fresh lemon zest and juice.

Serves 4

If desired, the blanched vegetables can be shocked in a bowl of ice water, then drained, dried, and refrigerated in a zipper-lock bag for 3 days. When ready to serve, proceed with step 2.

Ingredients

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