1 pkg. (16 oz.) bag of baby carrots (par boiled) 3 T. butter ¼ c. chicken broth 3 T. sugar ¼ tsp. Salt ¼ tsp. Pepper ½ pound fresh sugar snap peas 1 tsp. Cumin seeds, toasted or ¼ tsp. Ground cumin (I leave this out)
In large skillet, sauté carrots in butter for 2 minutes. Add broth, sugar, salt and pepper. Cover and cook for 2-5 minutes or until carrots are crisp-tender. Add peas and cumin. Cook and stir 3-4 minutes longer or until peas are crisp/tender.
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