HOW TO MAKE IT
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
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.
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.
Enjoy your Honey Dijon Peas and Carrots immediately.