4 - 5 med. carrots
2 c. frozen or fresh peas
2 tbsp. butter
1 tbsp. honey
1/4 c. butter
1/2 tsp. fresh mint leaves, chopped
Salt and pepper to taste

Simmer vegetables in small amount of water, in separate pans, until tender. Drain. To peas, add 2 tablespoons butter and the salt and pepper to taste. In small pan, combine 1/4 cup butter and chopped mint and the honey. Heat over low heat. Glaze carrots with sauce. Add peas and toss together.