Melt butter in a large nonstick skillet over medium heat. Add carrots and cook, stirring occasionally, 5 minutes until lightly golden; stir in salt and pepper.
Push carrots to edges of skillet. Sprinkle sugar in a thin layer in middle. Cook 2 to 3 minutes, spreading sugar with a wooden spoon until blended with butter, melted and golden-brown. Stir in broth, bring to a simmer and cook, stirring occasionally, 10 to 12 minutes until carrots are crisp-tender and sauce has thickened. Add cumin seeds.
Meanwhile bring a large saucepan of water to a boil. Add snap peas; boil 3 to 4 minutes until crisp-tender. Drain in a colander;-immediately cool under cold running water.
Add snap peas to skillet and cook over medium heat 5 minutes, or until hot, adding a little water if sauce gets too thick.
Planning Tip: Can be prepared through Step 3 up to 1 day ahead. Bag carrots and snap peas separately and refrigerate.
Calories 128 Fat 6g Saturated fat 4g Cholesterol 16mg
Sodium 300mg Carbohydrate 17g Fiber 3g
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Campbell's
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