Orange-Glazed Carrots and Sugar Snap Peas

 

2

cups ready-to-eat baby-cut carrots

1

cup frozen sugar snap peas

2

tablespoons orange marmalade

1/4

teaspoon salt

Dash pepper

• 1 In 2-quart saucepan, heat 1 cup water to boiling. Add carrots; return to boiling. Reduce heat to low; cover and simmer 8 to 10 minutes or until carrots are tender, adding sugar snap peas during last 5 minutes of cook time. Drain; return to saucepan.
• 2 Stir in marmalade, salt and pepper. Cook and stir over medium heat until marmalade is melted and vegetables are glazed.