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BALSAMIC SNAP PEAS AND CARROTS | |
2 tbsp. butter 8 oz. carrots, cut into 1/2"-thick slices 2 lg. shallots, thinly sliced 1 tbsp. sugar 1 lb. fresh or frozen, thawed sugar snap peas 1/2 tsp. salt 1/8 tsp. pepper 2 tbsp. white balsamic vinegar In a large skillet over medium heat, melt butter. Add carrots, shallots and sugar. Cook, stirring until sugar is melted. Cover. Cook until carrots are just softened, 5 minutes. Uncover, increase heat to medium-high. Stir in sugar snap peas, salt, and pepper. Cook, stirring until vegetables are tender, 5-7 minutes. Remove from heat, stir in balsamic vinegar. Submitted by: Sherry Monfils |
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