Ingredients:
2 teaspoons sugar
1 cup chicken broth
1 teaspoon crushed garlic
1-1/2 teaspoons freshly ground pepper
4 cups thinly sliced carrots
4 cups sugar snap peas
2 tablespoons lemon juice
Method:
1. In a bowl, combine sugar and broth.
2. In a nonstick skillet coated with nonstick cooking spray, sauté garlic for 30 seconds. Add the carrots, peas and broth.
3. Reduce heat to low; cook for 8-10 minutes or until vegetables are tender.
4. Stir in lemon juice and sprinkle with pepper.