Ingredients

8 ounces peeled baby carrots
8 ounces sugar snap peas, stringed

1 teaspoon butter
1/3 cup canned low-salt chicken broth
1/2 teaspoon cornstarch

DIrections

Cook carrots in large saucepan of boiling salted water 2 minutes. Add peas; cook until carrots and peas are crisp-tender, about 2 minutes longer. Drain. (Can be made 1 day ahead. Cover and chill.)

Melt butter in skillet over medium heat. Add vegetables; sauté to coat. Mix broth and cornstarch in small bowl add to skillet. Sauté until vegetables are heated through and liquid thickens, about 1 minute. Season with salt and pepper.