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

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; saute to coat. Mix broth and cornstarch in small bowl add to skillet. Saute until vegetables are heated through and liquid thickens, about 1 minute. Season with salt and pepper.

Stacy's Notes - I made half of this March 2004. I used part of a package of frozen sugar snap peas, and steamed them in my steamer for 3 minutes. Then I put them in a skillet with 1 t butter and sauteed them. I mixed up some chicken broth and cornstarch and added that. We really liked this. They are better hot though, I let them sit a few minutes while everything else was finishing, and they were better right after they were done. Definitely make again