Honey Glazed Carrots And Sugar Snap Peas - cooking recipe

Ingredients

3 bunches baby carrots, tops trimmed
1/2 lb sugar snap peas, trimmed
2 tbsp butter
1/4 cup chopped shallot
1 tsp honey
1/4 tsp lemon zest
1 tbsp lemon juice
1 tsp fresh chopped parsley leaves

Preparation

Blanch carrots in boiling salted water for 2 mins. Add sugar snap peas and cook for 2 mins, or until just tender. Shock in ice water until cool then drain and pat dry.
In a large frying pan, melt butter over medium-high heat. Cook shallot for 1 min, until tender. Add honey, carrots, snap peas, lemon zest and lemon juice. Cover and simmer for 2 mins, or until heated through and glossy. Season. Garnish with parsley.