Ingredients

• 1/2 lb baby carrots (from 1 bunch), trimmed and peeled
• 1/4 cup water
• 1/2 cup sugar snap peas, strings removed and snap peas halved lengthwise diagonally
• 1 tablespoon fresh orange juice
• 1/4 teaspoon sugar
• 1/2 tablespoon unsalted butter
• Special equipment: parchment paper

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Instructions

1. Put carrots, water, and salt and pepper to taste in an 8-inch skillet, then cover with a round of buttered parchment paper (buttered side down; parchment should be touching carrots) and simmer until carrots are crisp-tender, about 2 minutes. Remove parchment. Add snap peas and increase heat to high, then cook until peas are crisp-tender and liquid is reduced to about 1 teaspoon, about 1 1/2 minutes. Add orange juice, sugar, and butter, swirling skillet to coat carrots and peas, and cook until liquid is reduced to a syrupy glaze, about 30 seconds. Season with salt and pepper.