4 carrots, scraped
2 tbsp. butter
1 tbsp. sugar
1/4 tsp. salt
1/4 c. frozen peas
1/3 c. salted cashews

Cut carrots into 2" pieces. Heat butter in heavy skillet with a lid. Add carrots, sugar, salt and water, cover and steam for 10 minutes until carrots are tender crisp and water is evaporated. Add peas and steam for 2 minutes more. Place in serving bowl and top with the cashews.