Glazed Carrots With Peas

A brightly colored side from the heartland. The carrots are also delicious alone. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

• Ready In: 30 mins
• Serves: 6-8

Ingredients

• 4  medium  sized carrots, peeled
• 1⁄4 cup butter
• 1⁄4 cup sugar
• 1  tablespoon fresh mint leaves
• 2  lbs peas (fresh is best, but frozen is fine)
•  butter
•  salt and pepper, to taste

Directions

1. Cook carrots until crisp tender; drain, cool and cut into strips or coins.
2. Melt butter; add sugar and mint leaves.
3. Cook carrots in this mixture until tender and glazed.
4. Cook peas lightly; drain and season with butter, salt and pepper.
5. Turn peas into hot serving dish and surround with glazed carrots.