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Honey Glazed Sugar Snap Peas and Carrots
Posted by Denise on July 16, 2011
This tasty vegetable dish is beautiful!
We love fresh vegetables, but we tend to get in a rut in how we cook them,
steaming them most of the time. I recently started looking for another way to cook sugar snap
Cook’s Illustrated is one of my favorite magazines. I love reading their
articles. I like learning why things happen as well as how to cook things. So I was really happy to find this
recipe in a recent article.
snap peas are a cross between snow peas and another type of pea, they look similar to snow peas, but are rounder,
and a little firmer and thicker. They have a “string” that runs down one or both edges that should be removed
before cooking or they will have an distracting stringiness when you are trying to eat them. This is easy to do.
Grasp one end of the pea and break off the tip and pull along one edge to remove the string. I do the same thing on
both ends. It only takes a few minutes to do a whole bowl full. It’s worth it for the fresh crunchy taste of these
The only thing we
found with this recipe is that for us the lemon was overpowering when we used the recommended amounts of juice and
zest. Cutting back on these as shown in this recipe lets the peas stand out better. I have shown our recommended
amounts with the original recipe’s quantities shown in ( )s in case you want more lemon flavor than we
This recipe makes
a colorful, delicious, and healthy vegetable dish. And it was very quick to prepare. We enjoyed it so much that we
will make this many times again!
friendly recipe without photos
Sugar Snap Peas and Carrots
Serves 4 -6
Ingredients for Honey Glazed Sugar Snap
Peas and Carrots
6 cups of water
2 Tablespoons white sugar
1 teaspoon salt
2-3 medium carrots, peeled and sliced into ¼” rounds
1 pound sugar snap peas, stems snapped
off and strings removed
1 Tablespoon butter
1 teaspoon garlic, minced or pressed through
(about one medium
clove of garlic)
grated lemon zest (original recipe calls for ½ teaspoon)
½ teaspoon lemon juice (original recipe calls for 1
1 Tablespoon honey
pepper to taste
1. Peel and slice carrots. Clean and remove
stems and strings of sugar snap peas.
2. Bring the water to boil in a large pot.
Add the sugar and salt and wait a moment until they dissolve.
3. Add carrots to boiling water and cook
for 1 minute. Add the peas and cook for approximately 2 more minutes, until the vegetables
are almost tender. Drain the vegetables and place on paper towels to dry off.
4. Heat an empty pot on medium high and add
the butter to melt it. Add the vegetables and cook 2 minutes longer to the point that they
are nearly done. Stir in the garlic and cook about 30 seconds longer until it is fragrant.
Remove from heat.
5. Stir in the lemon zest, lemon juice, and honey. Stir to coat all of the
vegetables. Season with salt and pepper to taste. Serve.