1 T. butter

1 lb. carrots, cut into matchsticks

2 yellow peppers, diced in 1 inch squares

½ tsp. salt

1/8 tsp. pepper

6 C. water

1 lb. fresh sugar snap peas

¼ C. chopped mint

 

Melt butter in skillet over medium.  Add carrots, peppers, salt and pepper.  Cook 8-9 minutes until vegetables are tender.  Meanwhile, cook peas in boiling water for 4-6 minutes or until crisp-tender; drain.  Toss carrot mix, peas and mint together in a medium bowl.  Serve.