Ingredients:
1 1⁄2 cups ready-to-eat baby-cut carrots (about 8 oz)
1 1⁄2 cups fresh snow pea pods (about 5 oz), strings removed
1 tablespoon butter or margarine
2 teaspoons chopped fresh or 1⁄2 teaspoon dried dill weed
1⁄8 teaspoon salt

Method:
1 In 2-quart saucepan, heat 1 inch water to boiling. Add carrots; cover and return to boiling. Reduce heat; cover and cook about 4 minutes or until carrots are crisp-tender. Do not drain water.

2 Add pea pods to carrots in saucepan. Heat uncovered to boiling.Boil uncovered 2 to 3 minutes, stirring occasionally, until pea pods are crisp-tender. Drain vegetables; return to saucepan.

3 Stir butter, dill weed and salt into vegetables until butter is melted.

Notes and Tips:
Here’s the easy way to remove the strings from pea pods. Simply snap off the stem end from each one, then pull the string across the pea pod.

dilled carrots and pea pods recipe