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1 bunch cut into florets, of broccoli
12 ounces baby carrots
8 ounces sugar snap peas
2 tablespoons butter
1 tablespoon fresh lemon juice
1 teaspoon grated lemon peels
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
In medium saucepan cover and steam broccoli and carrots for 8-10 minutes, until just tender. Remove vegetables to large bowl; keep warm. Add sugar snaps to steamer and steam 3-4 minutes, until just tender. Add to vegetables in bowl along with margarine, lemon juice, lemon peel, salt and pepper; toss until butter is melted and vegetables are thoroughly coated. Transfer to serving bowl to serve.
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