1/2 to l lb. sugar snap peas
2 medium carrots
2 tbl. butter
1 tbl. honey

Remove strings from both edges of pea pods. Cut each carrot into thirds. Slice each third, lengthwise into quarters about the same size as the peas. Steam carrots until they are just crisp-tender, 3-5 minutes. Drain.

Melt the butter in skillet. Add the sugar snap peas. Cook, stirring frequently, for about 5 minutes. Add the carrots. Continue to cook and stir until peas are bright green and crisp-tender, about 3 minutes. Add the honey and cook for 1 more minute, stirring constantly, until the peas and carrots are thoroughly glazed with the honey. Remove, sprinkle with ground pepper to taste.