Ingredients
1 tablespoon butter
6 carrots (about 12 ounces), sliced into long strips with a vegetable peeler
Coarse salt and ground pepper
1 package (10 ounces) frozen peas, thawed
Preparation
In a medium saucepan, heat butter over medium. Add carrots; season with salt and pepper. Cook, stirring occasionally with a rubber spatula, until crisp-tender, 6 to 8 minutes.
Add peas; cook, stirring occasionally, until heated through, 2 to 3 minutes more. Season with salt and pepper.
