Name: Glazed Sugar Snap Peas and Carrots
Total time: 30 min
Ingredients: 2 tablespoons sugar; Salt and pepper; 2 medium carrots , peeled and sliced into thin rounds; 1 pound sugar snap peas , stems snapped off and strings removed; 1 tablespoon unsalted butter; 1 garlic clove , minced; 1/2 teaspoon grated lemon zest; 1 teaspoon fresh lemon juice; 1 tablespoon honey

Why This Recipe Works

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.

Before You Begin

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.

Instructions

Bring 6 cups water to boil in large pot. Add sugar, 1 teaspoon salt, and carrots and cook for 1 minute. Add peas and cook until vegetables are nearly tender, about 2 minutes longer. Drain vegetables and transfer to paper towels.

Melt butter in empty pot over medium-high heat. Add vegetables and cook until just tender, about 2 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Off heat, stir in zest, juice, and honey to coat. Season with salt and pepper. Serve.