Carrots with Grapes & Sugar Snap Pea

Now that fresh baby carrots are easy to find, use them when you can get them.  Otherwise, peel regular carrots and cut them into one inch diagonal slices.

The grapes are simply heated rather than cooked so they will keep there nice  shape. 

(NEED STORY ON SUGAR SNAP PEA)

2 pounds whole carrots cut into 1 inch pieces
1/2 cup water
3 tablespoons butter
2 tablespoons maple sugar (or maple syrup)
1/2 pound seedless red or green grapes
2 tablespoons chopped fresh parsley for garnish
1/2 pound sugar snap peas

Simmer carrots in water until tender about 5 to 7 minutes. Drain any water that remains.

In a large saucepan, melt butter. Add maple sugar or syrup and drained carrots. Combine well, heating carrots through again. Add the sugar snap peas and cook for 2 minutes. Add grapes and stir constantly for 2 minutes.

Just before serving, sprinkle with parsley.