4 ounces baby carrots
2 scallions cut into 1-inch pieces
1 teaspoon Smart Balance
1/2 cup reduced-fat chicken broth or vegetable broth, low sodium
1 tablespoon fresh thyme, chopped
1/2 teaspoon sugar
Pepper (to taste) freshly ground
2 cup peas, frozen
Fresh mint sprigs (garnish)
DIRECTIONS
In large nonstick skillet, sauté carrots and scallions in Smart Balance for 2 minutes. Add broth, thyme, sugar, and pepper. Simmer for 5 minutes. Stir in peas and simmer until liquid is reduced and vegetables are crisp-tender, about 5 minutes. Garnish with mint.
Yield: 4 Servings
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