|Butter/Margarine||4 Tablespoon (1/2 Stick)|
|Light brown sugar||3 Tablespoon (Packed)|
|Ground cinnamon||1 Teaspoon|
|Ground cumin||1⁄2 Teaspoon|
|Cayenne||1⁄4 Teaspoon (Or To Taste)|
|Baby carrots||2 Pound, peeled and trimmed|
|Fresh orange juice||1 1⁄4 Cup (20 tbs)|
|Freshly ground black pepper||To Taste|
|Yellow crookneck squash||7 Ounce, cut in half lengthwise and thinly sliced (1 Medium)|
|Peas||2 Cup (32 tbs) (Fresh Or Frozen)|
To Cook Carrots: In a large skillet over low heat, melt butter or margarine.
Stir in brown sugar, cinnamon, cumin, and cayenne and cook for 2 minutes.
Stir in carrots and cook over medium heat until well coated and sugar is melted, about 3 minutes.
Add orange juice and bring to a boil, stirring constantly.
Reduce heat to a gentle boil, cover, and cook, stirring often, until carrots are nearly tender, about 6 to 8 minutes.
Uncover and boil gently, stirring frequently, until liquid is reduced to a glaze.
Season to taste with salt and pepper.
(Carrots may be held at room temperature covered, up to 4 hours.)