Honey Mustard Carrots and Peas

Yes, I’m that mom… in my house, veggies at dinner are non-negotiable – though that doesn’t mean my kids love them all. They’ll tolerate steamed broccoli or roasted cauliflower, but peas and carrots are one veggie combo they’ll actually eat without complaint.

And since my crew already loves honey-glazed carrots, I gave the idea an upgrade. Instead of going overly sweet, these carrots and peas get just the right balance by pairing those caramelized carrots with a touch of honey for the glazed effect, Dijon mustard for zip, and a splash of apple cider vinegar to round it out.

It’s one of those rare side dishes that works anywhere – fast enough for a weeknight, kid-approved at the dinner table, and still special enough to sit alongside Thanksgiving turkey or Easter ham.

Why You’ll Love These Carrots and Peas

Everyone loves a classic peas and carrots recipe, but the honey Dijon glaze gives this version a sweet-savory upgrade without straying too far from the traditional side dish. But it’s more than just that…

• Simple ingredients. Just a bag of frozen peas, some fresh carrots, and a few pantry staples come together in minutes.
• Family-approved. It’s colorful, kid-friendly, and has flavors that appeal to picky eaters and grown-ups alike.
• All-season side. Perfect alongside any of your classic holiday main dishes, Sunday roast chicken, or weeknight staples, this is one of those sides that works year-round, any day of the week.
• Naturally gluten-free. With no flour or thickeners needed, this easy vegetable side fits into gluten-free (and even dairy-free, with one simple swap) menus effortlessly.

Tips and Variations

• Choose the best carrots. Young, tender carrots are better than older, thicker ones because you want the rounds small enough to cook quickly. Baby carrots work too, with a little adjustment to the cooking time.
• 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.
• Don’t overcook the peas. Since peas cook quickly, even from frozen, you don’t want to add them until the carrots have caramelized and started to soften. If they cook too long, they will get mushy and lose their vibrant green color.
• 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

• Fridge – 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.
• Freezer – If you know you will be making them in advance to freeze for later use, I recommend cooking them for a slightly shorter time because the thawing and reheating process will soften up the carrots. Place them in a freezer-safe container or storage bag and freeze for up to two months for the best flavor.
• Reheat – Pop them into the microwave for a minute or two until they are hot, but be careful not to cook them too long or the carrots can start to burst. You can also transfer them back to the skillet and rewarm gently over medium heat.