Honey Mustard Carrots and Peas Recipe
Honey Mustard Carrots and Peas are that rare kind of side dish that somehow manages to dazzle at every table, whether it’s a casual weeknight dinner or a festive gathering. Tossed in a lusciously tangy honey mustard glaze with pops of sweet peas and jewel-toned carrots, this vibrant dish is not just a feast for the eyes—it’s a guaranteed crowd-pleaser. Every forkful balances bright notes of mustard and vinegar with the natural sweetness of honey (or maple syrup), making the vegetables the star of your meal. If you’ve ever wanted a quick, colorful side that people actually race for seconds of, this is it!
Ingredients You’ll Need
This recipe keeps things delightfully simple, yet each ingredient plays a crucial role in building back-to-back layers of taste and color for Honey Mustard Carrots and Peas. It’s a beautiful demonstration of how a handful of pantry basics can completely transform humble veggies.
- Unsalted butter: Adds rich, creamy flavor that helps the carrots caramelize beautifully.
- Carrots: Vibrant and sweet when cooked, they soak up the honey mustard glaze for irresistible flavor.
- Kosher salt: Draws out the natural sweetness of the veggies and balances the tangy sauce.
- Black pepper: Provides just a hint of warmth to round out the flavors.
- Frozen peas: Bursts of color and a slight pop in every bite, they cook in minutes.
- Apple cider vinegar: Lends a gentle tang that keeps the glaze from being overly sweet.
- Honey or maple syrup: Choose your favorite; both bring the perfect touch of sweetness to complement the sharp Dijon.
- Dijon mustard: The magic behind the honey mustard glaze—sharp, creamy, and full of character.
- Dried or fresh parsley: A bright, herbal finish that not only looks gorgeous but also lifts the overall flavor.
How to Make Honey Mustard Carrots and Peas
Step 1: Melt the Butter
Start by heating your favorite large skillet over medium-high heat. Add the unsalted butter and give the pan a little swirl until it melts to a glossy puddle. The sizzling butter sets the stage for the irresistible gloss and flavor you’ll see (and taste!) in every bite.
Step 2: Sauté the Carrots
Toss the sliced carrots into the pan along with kosher salt and black pepper. Let them cook for 5 to 7 minutes, giving an occasional stir. This is where the real flavor-building happens—the carrots develop golden edges and a deliciously concentrated sweetness, making them the perfect partner for your honey mustard glaze.
Step 3: Add Peas and Glaze Ingredients
Reduce the heat to medium-low and stir in the frozen peas, letting them join the party. Immediately after, pour in the apple cider vinegar, drizzle with honey or maple syrup, and spoon in the Dijon mustard. Sprinkle the parsley on top (if you’re using fresh, save it for the end). Stir everything together until the carrots and peas are well coated in the glossy, fragrant glaze.
Step 4: Simmer Until Tender
Pop a lid on your skillet and let the Honey Mustard Carrots and Peas simmer for another 5 to 10 minutes. You’ll know they’re ready when the carrots are fork-tender and bathing in that glorious mustardy sauce. If you’re using fresh parsley, now’s the time to stir it through for maximum color and aroma.
Step 5: Serve Immediately
Spoon the glistening vegetables straight onto your serving platter, making sure to drizzle every last drop of sauce over the top. These Honey Mustard Carrots and Peas are best enjoyed hot, their sweet and tangy notes jumping right off the plate.
How to Serve Honey Mustard Carrots and Peas
Garnishes
A sprinkle of fresh parsley or a few twists of cracked black pepper really amplifies the bright flavors and adds that just-finished touch. For extra flair, you can scatter on toasted sesame seeds or even a few shreds of lemon zest.
Side Dishes
Honey Mustard Carrots and Peas pair fabulously with roasted chicken, grilled fish, or any hearty vegetarian main. They complement creamy mashed potatoes, herbed rice, or nutty farro. Don’t be surprised if these end up stealing more attention than the entree!
Creative Ways to Present
For dinner parties, try piling the veggies into a rustic shallow bowl so their jewel tones shine. If you’re feeling playful, serve them atop creamy whipped goat cheese for a trendy appetizer platter, or tuck them into grain bowls for a colorful lunch.
Make Ahead and Storage
Storing Leftovers
Leftover Honey Mustard Carrots and Peas will keep happily in an airtight container in the fridge for up to 4 days. The flavors meld even more overnight, so you might even crave them all over again at lunch!
Freezing
If you want to make a batch in advance, it actually freezes quite well. Cool the veggies completely and transfer them to a freezer-safe bag or container. They’ll keep for about 2 months without losing their charm. Thaw in the refrigerator before reheating.
Reheating
Gently rewarm Honey Mustard Carrots and Peas in a skillet over medium heat, adding a splash of water if the glaze seems a little thick. You can also microwave them in a pinch—just cover loosely and heat until piping hot, stirring halfway through.
FAQs
Can I use fresh peas instead of frozen?
Absolutely! Fresh peas will work beautifully. Just add them a minute or two later than frozen, as they cook up even more quickly. Either way, you’ll get those delightful pops of color and flavor.
Is this recipe vegan-friendly?
With one simple swap—using vegan butter or olive oil—Honey Mustard Carrots and Peas are totally vegan. Maple syrup is a great plant-based alternative to honey, too.
What can I substitute for apple cider vinegar?
White wine vinegar or even lemon juice make good substitutes for apple cider vinegar; each offers a slightly different acidity, but both keep that signature brightness in the glaze.
Can I prep this dish ahead of time?
Definitely! You can slice the carrots and measure out your glaze ingredients several hours in advance. If you want to cook the whole dish before guests arrive, just reheat gently before serving, and the flavor will be just as spectacular.
Does this work with other vegetables?
Yes, you can swap in parsnips, sweet potatoes, or even green beans for part of the carrots or peas. The honey mustard magic goes with almost anything, so don’t hesitate to get creative with your produce drawer!
Final Thoughts
It’s amazing how Honey Mustard Carrots and Peas transform such simple ingredients into pure comfort and color on your plate. Give this recipe a try—you might just discover your new go-to side for any occasion, and you’ll love watching friends and family light up at the first bite!
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Honey Mustard Carrots and Peas Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delightful and easy-to-make side dish, these Honey Mustard Carrots and Peas are a perfect blend of sweet, tangy flavors that complement each other wonderfully. The carrots are tender, the peas are vibrant, and the honey mustard sauce ties everything together beautifully.
Ingredients
Ingredients:
- 1 Tablespoon unsalted butter
- 1 pound carrots, peeled and sliced into 1/4– to 1/2-inch thick rounds
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup frozen peas
- 1/4 cup apple cider vinegar
- 1 Tablespoon honey or maple syrup
- 1 Tablespoon Dijon mustard
- 1 teaspoon dried parsley (or 1/2 Tablespoon minced fresh parsley)
Instructions
- Heat a skillet over medium-high heat. Add the butter and swirl the pan until it is melted.
- Add the carrots, salt, and pepper and cook for 5-7 minutes, stirring occasionally until they are golden.
- Reduce heat to medium-low. Stir in the peas, then pour the apple cider vinegar, honey or maple syrup, and Dijon mustard over the peas and carrots. Sprinkle in the dried parsley (if using fresh, you’ll want to add it near the end), and stir to coat completely.
- Cover and simmer 5-10 minutes until the carrots are cooked through and tender.
- Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150 kcal
- Sugar: 10g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 10mg
Keywords: Honey Mustard Carrots, Peas, Side Dish, Vegetarian, Easy
