Prep your veggies.
Rinse the sugar snap peas and pat them completely dry. To string them, simply snap off the top stem end and pull the string down the side.
Cut the peeled carrots into thirds, then slice each third into quarters lengthwise to mimic the shape of the peas.
Blanch the carrots.
In a large skillet, bring about 1 inch of water to a boil.
Add the carrots, cover, and cook for 3-5 minutes until they are tender-crisp.
Drain the water thoroughly and dry the skillet.
Glaze and serve. Return the skillet to medium heat and melt the butter.
Add the sugar snap peas and sauté for 5 minutes, stirring often.
Add the blanched carrots and cook for another 3 minutes, until the peas are bright green and crisp.
Drizzle with honey, stir to coat everything, and cook for one final minute.
Serve immediately and enjoy the crunch!
Don't overcook the peas! The goal is a vibrant green, tender-crisp texture.
Cooking them too long will result in a dull color and mushy texture.
Add a finishing touch with a sprinkle of flaky sea salt, freshly ground black pepper, or a handful of toasted sesame seeds for extra flavor and crunch.
