Glazed Carrots and Snow Peas

1 cup halved baby carrots

1 cup trimmed snow peas, sliced on the diagonal

1 tablespoon honey

1 teaspoon low sodium soy sauce

½ teaspoon sesame seed oil

Bring 4 cups salted water to a boil and add carrots; cook for 5 minutes. Add snow peas and cook 3 more minutes. Drain vegetables and transfer to a large serving bowl.

In a small bowl mix honey, soy and sesame oil. Pour glaze over vegetables and toss to combine.

Serves two.

Chris Crabtree, Wheaton