Orange-Glazed Carrots and Sugar Snap Peas
2 cups ready-to-eat baby-cut carrots
1 cup Green Giant™ SELECT® frozen sugar snap peas
3 tablespoons orange marmalade
1/2 teaspoon seasoned salt
1/4 teaspoon ground ginger
1 In 2-quart saucepan, heat 1 cup water to boiling. Add carrots; return to boiling. Reduce heat to low; cover and simmer 8 to 10 minutes, adding sugar snap peas during last 5 minutes of cooking, until carrots are tender. Drain; return to saucepan.
2 Stir in marmalade, seasoned salt, ginger and pepper. Cook and stir over medium heat until marmalade is melted and vegetables are glazed.
Recipe found here: Orange-Glazed Carrots and Sugar Snap Peas