4 cups sugar snap peas (1lb)
1 tbsp olive oil
1 clove garlic, minced (I used two, but I love garlic!)
1/4 tsp salt
1 pinch pepper
1/4 chicken stock
1/4 cup honey
First trim ends of peas if needed. Peel carrots; cut into 2 1/2- x 1/4- x 1/4-inch (6 cm x 5 mm x 5 mm) sticks. Set aside separately.
In large skillet, heat oil over medium heat; cook carrots, garlic, salt and pepper, stirring, for 3 minutes. Add stock; cover and cook for 2 minutes. Add honey and peas; cook, covered, until vegetables are tender-crisp and glazed, about 4 minutes.
I found the original recipe at Canadian Living and I added in the honey which gave it just a mild sweet taste that paired perfectly with the peas and carrots! This would look great garnished with some sesame seeds too.