1 lb. baby carrots, trimmed and peeled 2 cups sugar snap peas 1 Tablespoon unsalted butter 1 teaspoon sugar Salt and freshly ground black pepper
Heat a pot of salted water to a boil. Add the carrots and boil for about 5 minutes. Add the sugar snap peas and continue to boil for 2 minutes. Drain into a colander and rinse with cold water.
Melt the butter in a large skillet over medium high heat. Add the carrots and snap peas. Sprinkle with sugar and saute for about 2 minutes or until veggies are heated through. Season to taste with salt and freshly ground black pepper.