Carrots And Snow Peas

(From Taste of Home's Sept./Oct. issue of "Simple & Delicious" magazine.)

Carrots And Snow Peas

1 pkg. (16 oz.) frozen sliced carrots, thawed and patted dry
3 T. butter
1/4 C. chicken broth
3 T. sugar
1/4 tsp. salt
1/4 tsp. pepper
1/2 pound fresh snow peas or sugar snap peas
1 tsp. cumin seeds, toasted, or 1/4 tsp. ground cumin

In a large skillet, saute carrots in butter for 2 minutes. Add the broth, sugar, salt and pepper. Cover and cook for 2-5 minutes or until carrots are crisp-tender.

Add peas and cumin. Cook and stir 3-4 minutes longer or until peas are crisp-tender.

Yield: 4 servings