2 c. (4 med.) sliced 1/4 inch carrots
4 oz. fresh pea pods or 6 oz. frozen pods
3 tbsp. butter
1/2 tsp. cornstarch
2 tbsp. honey

In a 2-quart saucepan, bring 3/4 cup water to a boil. Add carrots; cover and cook over medium heat until they are crispy about 10 to 12 minutes. Add pea pods. Continue cooking until pea pods are crispy-tender, about 1 to 2 minutes. Drain. Set aside.

In same pan, melt butter; blend in cornstarch. Add carrots, pea pods and honey. Cook over medium heat, stirring occasionally, until heated through, 2 to 3 minutes. Serves 4.