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15 minutes
15 minutes
- 2 cups ready-to-eat baby-cut carrots
- 1 cup frozen sugar snap peas
- 3 tablespoons orange marmalade
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon ground ginger
- Dash pepper
- 1. In a 2-quart saucepan, bring 1 cup of water to a boil. Add carrots and bring back to a boil. Then simmer covered on low heat for 8 to 10 minutes. Add sugar snap peas during the last 5 minutes of cooking. Cook until carrots are tender. Drain and return to the saucepan.
- Combine the vibrant flavors of marmalade, seasoned salt, ginger, and pepper in the pan. Keep stirring over medium heat until the marmalade melts and creates a luscious glaze on the vegetables.
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