2 c. sliced 1/4 inch carrots
4 oz. fresh snow peas or 6 oz. frozen
3 tbsp. butter
1/2 tsp. cornstarch
2 tbsp. honey

In 2 quart saucepan bring 3/4 cup water to boil. Cook carrots until crispy tender (10-12 minutes). Add peas until tender (1-2 minutes). Drain. Set aside.

In same pan melt butter. Stir in cornstarch. Add honey, carrots and snow peas. Cook over medium heat stirring occasionally until heated thoroughly. Yield 4 servings.

Can be made ahead early in day and microwaved at serving time.