Quick-Braised Fresh Carrots and Sugar Snap Peas

thespruceeats.com
serves 4
Ingredients

• 2 tablespoons unsalted butter
• Kosher salt, to taste
• 1 pound fresh small carrots, scrubbed and tops removed
• 1/2 cup chicken broth, or vegetable broth
• 3 cloves garlic, minced
• 3/4 pound fresh sugar snap peas
• 1 tablespoon fresh parsley, packed, chopped (optional)
• 2 teaspoons extra-virgin olive oil

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Preparation

1. Heat butter in a large skillet over medium-high heat. Once the butter melts and the pan is hot, add carrots and toss well. Spread the carrots out into a single layer and season with salt.
   
2. Add broth and cover, reducing heat to a low simmer. Cook for 5 to 6 minutes, depending on the thickness of your carrots.
   
3. Uncover and add garlic and snap peas on top of carrots. Cover and cook for 2 more minutes.
   
4. Uncover and turn up the heat to medium-high. Cook until all of the liquid cooks off and season again with salt to taste.
   
5. Remove from heat and top with fresh parsley and a drizzle of olive oil (if using).
   
6. Serve and enjoy!
   

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