Snap Peas and Carrots

[chief_cook2]

Snap Peas and Carrots

1/2 pound baby carrots (from 1 bunch), trimmed and peeled
1/4 cup water
Salt and pepper to taste
1/2 cup sugar snap peas, strings removed and snap peas halved lengthwise
diagonally
1 tablespoon fresh orange juice
1/4 teaspoon sugar
1/2 tablespoon unsalted butter

Place carrots, water and salt and pepper to taste in 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 paper. Add snap peas and
increase heat to high, then cook until peas are crisp-tender and liquid is
reduced to about 1 teaspoon, about 1½ 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.
Makes 1 serving.

Per serving (without any added salt): 153 calories, 25g carbohydrates, 3g
protein, 5g total fat (3g saturated), 11mg cholesterol, 5g fiber, 84mg
sodium. Calories from fat: 29%.