Glazed Carrots with Peas
Sweet, buttery glazed carrots with bright peas—an easy, colorful side dish that comes together in about 20 minutes.
Equipment
- Medium pot
- Colander
- Vegetable peeler
- cutting board
- sharp knife
- Measuring cups and spoons
- Wooden spoon or spatula
Ingredients
- 1 lb carrots peeled and sliced into 1/4-inch rounds
- 1 cup peas fresh or frozen
- 2 tbsp unsalted butter
- 2 tbsp honey
- 1 tbsp brown sugar packed
- salt to taste
- black pepper to taste
- 1 tbsp fresh parsley chopped, optional
Instructions
- Peel the carrots and slice into 1/4-inch rounds (try to keep slices even so they cook at the same speed).
- Bring a pot of water to a boil. Add the carrots and cook 5 minutes.
- Add the peas and cook 3–4 minutes more, until the carrots are tender but not mushy and the peas are bright green.
- Drain well in a colander (excess water prevents the glaze from sticking). Return the empty pot to the stove over medium heat.
- Melt the butter, then stir in the honey and brown sugar. Cook about 30 seconds, just until the mixture begins to bubble.
- Add the drained carrots and peas back to the pot. Toss gently 1–2 minutes until everything is glossy and evenly coated.
- Season with salt and pepper to taste. Sprinkle with chopped parsley (optional) and serve warm.
Notes
Frozen peas work great and cook quickly—add them after the carrots so they don’t overcook. The glaze thickens slightly as it cools, so don’t worry if it looks a little loose in the pot.
Storage: Refrigerate leftovers up to 3 days. Reheat gently in a pan with a splash of water to loosen the glaze.
Nutrition
Calories: 180kcal | Protein: 3g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 150mg