Apple-glazed Carrots

Golden bits of sautéed onion, sweet apple jelly and savory marjoram turn ho-hum veggies into a dinnertime hit! 3 Tbs. butter

1 pkg. (16 oz.) baby carrots, about 4 cups

1 small onion, chopped, about 1/2 cup

1 lb. sugar snap peas, trimmed, about 4 cups

1/4 cup apple jelly

1/2 tsp. dried marjoram

1/4 tsp. salt

1/8 tsp. pepper

In large nonstick skillet, melt butter over medium heat. Add carrots and onion; cook, stirring frequently, until carrots start to soften, about 10 minutes. Add 1/4 cup water and cover; cook 5 minutes.

Stir in sugar snap peas, jelly, marjoram, salt and pepper. Cook uncovered, stirring frequently, until vegetables are glazed and tender and liquid has evaporated, about 8 minutes.