Recipe: Treasure Chest Carrots

TREASURE CHEST CARROTS

4 carrots, scraped
2 Tbsp. butter
1 Tbsp sugar
1/4 tsp. salt
1/4 cup frozen peas
1/3 cup salted cashews

Cut carrots into 2" pieces, Heat butter in a heavy skillet with a lid. Add carrots, sugar, salt and water. Cover and steam for 10 minutes, until carrots are tender crisp and water is evaporated. Add peas and steam for 2 minutes more. Place in serving bowl and top with the cashews. Serves 4

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