Buttered Snap Peas and Carrots
Serving Size:Serves 6-8
2 lbs baby carrots
1 1/2 lbs snap peas
2 tablespoons unsalted butter
2 tablespoons fresh chives, chopped
to taste coarse salt and freshly ground black pepper
A colorful and festive take on classic peas and carrots.
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.