Snap Peas and Baby Carrots

Fill 4-quart saucepan two-thirds full with salted water; cover and heat to boiling over high heat. Add carrots and cook, uncovered, 7 to 8 minutes or until tender-crisp. With slotted spoon, transfer carrots to colander; drain well. Transfer carrots to large bowl; toss with 1 tablespoon margarine, half of mint, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Arrange carrots on one side of warm deep platter; cover with foil to keep warm.

Meanwhile, heat same water in saucepan to boiling over high heat. Add snap peas and cook, uncovered, 2 to 3 minutes or until tender-crisp. Drain snap peas in colander, then transfer to same bowl; toss with remaining 1 tablespoon margarine, mint, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Arrange peas on warm platter, opposite carrots.