Peel and slice 8 large carrots, as desired.Steam until tender. Drain.
Cook 10 oz. petite frozen peas in some boiling water until hot. Drain.
In small saucepan, whisk together:
1/4 cup orange juice
1 Tbl. sugar
1 tsp. cornstarch
1/8 tsp. salt
2 Tbl. butter
Heat and whisk until bubbly and thickened.
Combine cooked carrots and peas in a bowl. Gently fold in sauce until all is covered. Taste and adjust salt & pepper as desired.
