1 lb. carrots, scraped and thinly sliced
2 tbsp. butter
1/4 c. sugar
1 1/2 tbsp. jellied mint
1/8 tsp. pepper
1 (10 oz.) pkg. frozen peas, thawed
1 tbsp. chopped fresh parsley

Cook carrots for 5 minutes. Drain and set aside. Combine butter, sugar, mint jelly, and pepper in a saucepan. Cook over low heat, stirring constantly, 1 minute or until sugar is dissolved. Gently stir in carrots and peas; cook over low heat, uncovered, 6 minutes or until carrots are tender. Stir occasionally. Spoon into a bowl; sprinkle with parsley.