This post may contain affiliate links. Read my disclosure policy.
Give your basic veggies a little sweet and tangy twist with this easy Honey Mustard Carrots and Peas recipe. If you enjoy glazed carrots, you’ll love the extra zip from a bit of Dijon. Ready in about 15 minutes, they are simple enough to add to a weeknight dinner, but the flavor is definitely worthy of a place on your holiday menu.
Not Your Basic Honey Glazed Carrots and Peas
Yes, having veggies with diner is pretty much a rule in my house. That doesn’t mean my kids love all veggies. And while they are willing to eat roasted cauliflower and steamed broccoli and sauteed green beans, they aren’t always thrilled about it.
Peas and carrots are always a good standby when it comes to making a vegetable dish that even the kids will happily eat. And my crew loves honey glazed carrots as much as anyone. But sometimes those candied carrots can really add a lot of extra sugar to a meal.
That’s why we love this recipe. It’s delicious and nutritious without being crazy sweet. The carrots are caramelized in butter to bring out their natural sweetness, and a bit of honey gives it that glazed goodness. But it’s all balanced out with a dollop of Dijon mustard and a splash of apple cider vinegar for a tangy twist.
Easy, healthy, kid-friendly and naturally gluten free – what more could you want?! Oh, how about that they are so fast you can make them any night of the week, but that special flavor makes them a perfect accompaniment to your Thanksgiving turkey, Christmas prime rib, or Easter ham.
As long as you have some carrots, you probably have everything you need in your fridge, freezer, and pantry for this peas and carrots recipe. Gather your ingredients, and let’s get started. But make sure you scroll to the recipe card for the full amounts and directions.
- Butter: Unsalted is preferred, but if you only have salted, just add a little less salt to the veggies later on.
- Carrots: About a pound, peeled and sliced into 1/4- to 1/2-inch thick rounds.
- Kosher salt and pepper
- Frozen peas: No need to thaw them.
- Apple cider vinegar: Adds a little extra tangy flavor. If you prefer it sweeter, use apple juice instead.
- Honey: You can also substitute maple syrup.
- Dijon mustard: Adds that hint of a kick. You can substitue brown or yellow mustard, if that’s what you have, but Dijon really adds the best flavor.
- Parsley: Either dried or fresh are fine. Feel free to substitute thyme.
How to Make Honey Dijon Carrots and Peas
You are just a few steps and about 15 minutes away from this tasty side!
Saute the carrots: Getting a bit of golden color on the carrots first gives them a nice, caramelized flavor. Start by meling butter in a skillet over medium-high heat. Add the carrots that you’ve cut into coins plus some salt and pepper. Stir and let them cook for about 5 minutes, or until they are golden and just starting to get tender.
Glaze the peas and carrots: Add the peas. Then pour the apple cider vinegar, honey, and Dijon mustard over the peas and carrots. If you are using dried pasrley, add it now. Otherwise, if you are using fresh, wait until the very end to stir it in. Stir to coat the vegetables, cover, and simmer for 5-10 minutes, or until the carrots are tender and reach your desired doneness. If you are using fresh parsley, now is the time to stir it in.
Serve right away: Enjoy your carrot and peas immediately.
Tips for success
Cutting your carrots. Make sure the carrot slices are approximately the same thickness so they cook evenly. If you want to make your dish a little fancier, cut them on an angle like in the photos for these buttery peas and carrots.
Change it up. For a slightly different flavor, try maple syrup instead of the honey, or use brown or yellow mustard in place of the Dijon. Apple juice or cider instead of apple cider vinegar will make it sweeter versus tangy. And balsamic vinegar will give it a slightly different but still tasty flavor.
Add fresh herbs. I like to add parsley to bright up the flavor. But you can also use thyme, rosemary, or dill to complement whatever you are serving with your meal.
Storing and reheating leftovers
Once they have cooled down, transfer the leftovers to an airtight container and keep them in the refrigerator for up to 3 or 4 days.
Pop them into the microwave for a minute or two until they are hot, but be careful not to cook them too long of the carrots can start to burst. You can also transfer them back to the skillet and rewarm gently over medium heat.
Can you freeze cooked peas and carrots?
Yes, you can freeze them if you have extras or want to make them in advance. I do recommend cooking them for a slightly shorter time because the thawing and reheating process will soften up the carrots. Be sire to thaw them overnight in the refrigerator before reheating.
What to Serve Peas and Carrots With
- Easy Chicken Dinner: Honey Mustard Chicken Bites and brown rice make a simple meal for busy nights.
- Sunday Supper: Make a Sunday roast and mashed potatoes.
- Holiday Feast: Whether it is Thanksgiving, Christmas, or Easter, these flavors pair well with a roast turkey or Brown Sugar Glazed Ham.
Things You’ll Need
- I love my OXO Vegetable Peeler for peeling the carrots.
- Pictured is the 3-quart stainless steel saute pan from Le Creuset. You can find it on their website, but it is not available on Amazon. This one from Tramontina is a fabulous substitute.
- The magnetic measuring spoons are great for keeping them from getting scattered all over your drawer, but they are so much easier to separate than the ones that come on a ring.
- Always keep plenty of wooden spoons on hand.
Honey Mustard Carrots and Peas
- 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
- 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.