Honey Dijon Peas and Carrots

5 from 3 votes
(Click the stars to vote)
A red circle with the letters FFA red circle with the letters GFA green circle with the letter QA green circle with the letters VG

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.

closeup of a bowl of honey dijon peas and carrots flecked with bits of parsley


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.
carrots, a cube of butter, bowls of salt and pepper, frozen peas, and honey, a small beaker of apple cider vinegar, and measuring spoons with dijon mustard and dried parsley on a cutting board

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.

wooden spoon in a skillet with carrot sounds sprinkled with salt and pepper

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.

fork in a pile of carrots and peas on the edge of a white plate on top of a striped cloth napkin

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.

using a honey dipper to drizzle honey over a bowl of peas and carrots

What to Serve Peas and Carrots With

From weeknight dinners to holiday feasts, this easy side dish pairs well switch all of your favorites, from Sloppy Joes to Mac and Cheese. And here are some other ideas:

honey mustard carrots and peas in a white serving bowl

Things You’ll Need

Brianne Recommends
  • 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.
a white bowl of glazed carrots and peas with a black-handled serving spoon and a small dish of honey and salt and pepper shakers in the background
5 from 3 votes

Honey Mustard Carrots and Peas

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.
Prep: 5 minutes
Cook: 15 minutes
Servings: 4 servings


  • 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.
Nutrition Facts
Honey Mustard Carrots and Peas
Amount Per Serving (1 serving)
Calories 108 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 2g10%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 8mg3%
Sodium 705mg29%
Potassium 429mg12%
Carbohydrates 18g6%
Fiber 4g16%
Sugar 11g12%
Protein 2g4%
Vitamin A 19174IU383%
Vitamin C 14mg17%
Calcium 48mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.


More carrot recipes

Leave a Comment

Recipe Rating

I accept the Privacy Policy