Oxbow Farm & Conservation Center

Glazed Sugar Snap Peas & Baby Carrots

From the Oxbow archive


  • 1 bunch baby carrots, trimmed
  • 1/4 C water
  • 1/2 C sugar snap peas, strings removed and snap peas halved diagonally
  • 1 T fresh orange juice
  • 1/4 tsp sugar
  • 1/2 T unsalted butter
  • salt and freshly ground pepper

  • Put carrots, water, and a big ol’ pinch of salt and a couple grinds of pepper in an 8-inch skillet, cover loosely and simmer until carrots are crisp-tender, about 2 minutes.

  • Add snap peas and increase heat to high, then cook until peas are crisp-tender and liquid is reduced to about 1 teaspoon, about 1 1/2 minutes.

  • Add orange juice, sugar, and butter, swirling skillet to coat carrots and peas, and cook until liquid is reduced to a syrupy glaze, about 30 seconds. Season with salt and pepper to taste and serve.

  • A parent says, “Very easy and very flavorful. My 6yr old son would not eat carrots, till he tried this recipe!”