• Bring a large stockpot of water to a boil over high heat. Add the
carrots, and cook for 3 to 4 minutes. Add the sugar snap peas, and
cook for an additional 2 to 3 minutes. Drain.
• In a large bowl, combine cooked vegetables, dill, butter, oil, lemon
zest, lemon juice, salt, and pepper, and toss gently to combine.
Serve warm. 

(Pictured with Beef Tenderloin with Red-
Wine and Cherry Sauce and Potato Cakes
with Carmelized Onions)