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Braised Fresh Carrots and Sugar Snap Peas
2 tbs butter
Kosher salt, to taste
1 lb small, fresh carrots, scrubbed and tops removed
1/2 cup chicken or vegetable broth
3 garlic cloves, minced
3/4 lb fresh sugar snap peas
1 tbs packed fresh parsley, chopped
2 tsp extra-virgin olive oil (optional)
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.
Add broth and cover, reducing heat to a low simmer. Cook for 5-6 min, depending on the thickness of carrots.
Uncover and add garlic and snap peas on top of carrots. Cover and cook for 2 more min.
Uncover and turn up the heat to medium-high. Cook until all of the liquid cooks off and season again with salt to taste.
Remove from heat and top with fresh parsley and a drizzle of olive oil (if using). Serves 4
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