Glazed Carrots and Peas

Glazed Carrots and Peas RecipePhotos by Rob Hagen and Dan RobertsThis recipe adds pizazz to your vegetables, and color to your table.


  • 2 teaspoons cornstarch
  • 2 teaspoons sugar
  • 1/4 cup chicken broth
  • 1 tablespoon soy sauce
  • 1 teaspoon crushed garlic
  • 1-1/2 teaspoons minced fresh gingerroot*
  • 4 cups thinly sliced carrots
  • 4 cups sugar snap peas
  • 1/2 cup sherry or additional chicken broth
  • 2 tablespoons lemon juice

    How to make it 

  • 1

    In a bowl, combine cornstarch and sugar. Stir in the broth and soy sauce until smooth; set aside.

  • 2

    In a nonstick skillet coated with nonstick cooking spray, sauté garlic and gingerroot for 30 seconds. Add the carrots, peas and sherry or additional broth.

  • 3

    Reduce heat to low; cook for 8-10 minutes or until vegetables are tender.

  • 4

    Stir soy sauce mixture and add to vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened.

  • 5

    Stir in lemon juice. Serves 8.


Fresh gingerroot is available in your grocer’s produce section. It should have a smooth skin. If wrinkled and cracked, the root is dry and past its prime. When stored in a heavy-duty resealable plastic bag, unpeeled gingerroot can be frozen for up to 1 year. When needed, simply peel and grate.

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