Serves: 6

Cook Time: 15 Minutes

Ingredients

• 2 cups carrots, sliced (or 1/2 pound of baby carrots)
• 1/2 pound sugar snap peas
• 4 tablespoons butter
• 2 tablespoons honey
• Salt and pepper to taste

Steps

Bring a large saucepan of salted water to a boil. Add carrots and cook until slightly tender, about 10 to 12 minutes. Drain and set aside. In the same pan, melt the butter. Return carrots and peas to the pan and stir in the honey. Cook over medium heat, stirring occasionally, until heated through.  Salt and pepper to taste.

This recipe was specially prepared and created by Paula Deen for Smithfield. Recipe and photo courtesy of Smithfield.