Honey Butter Peas and Carrots #EasterRecipes

We always have the same old side dishes, usually corn or green beans.   I had sent my husband to the store for carrots and he came home with a gigantic bag, so I went in search of a recipe to use them.   This recipe looked so colorful and perfect for Easter! To be honest, I'm not a huge fan of peas except the first of the year straight from the farm, but I had some in the freezer to use up.   Though the recipe called for being made in the slow cooker, mine was otherwise occupied with ham.   It was simple enough to convert it to the stove top.  In a large saucepan of boiling water, I cooked the carrots until tender.   I drained them and set them aside, wiped the pan dry and then sauteed the onion and garlic in a teaspoon of butter.   I added the remaining butter, honey, salt, marjoram and pepper- I used cracked black, it was what I had on hand, as well as the peas.   I cooked it over medium heat until the peas were cooked through.

I loved the not-too-sweet glaze, and the marjoram- it's a spice I don't seem to use very often.   The whole dish came together pretty quickly, but next time I will try it in the slow cooker to compare textures/flavors.   Thanks so much to Theresa K for the recipe!

This week, thirteen bloggers are sharing 46 recipes and tips to help you serve up deliciousness this Easter.  Follow #EasterRecipes on social media to see what we're serving up!

* Exported from MasterCook *

                      Honey Butter Peas and Carrots

  1              pound  carrots -- sliced
  1              large  onion -- chopped
     1/4           cup  water (used enough to fill a large saucepan 2/3 full)
     1/4           cup  butter -- cubed
     1/4           cup  honey
  4                     garlic cloves -- minced
  1           teaspoon  salt
  1           teaspoon  dried marjoram
     1/8      teaspoon  white pepper- used fresh cracked black pepper
  1            package  frozen peas -- (16 ounces)

In a 3-qt. slow cooker, combine the first nine ingredients. Cook, covered, on low 5 hours. Stir in peas. Cook, covered, on high 15-25 minutes longer or until vegetables are tender. Yield: 12 servings (1/2 cup each).



In case you missed them, here’s Monday and Tuesday’s #EasterRecipes




  1. You know as much as you hear about things being great together like peas and carrots, I never actually think to put them together. I'll bet the honey butter is great on them too. I am definitely giving this a try!

    1. My niece loves the show "Super Why" and one of the characters tag lines is "Peas and carrots, carrots and peas, book come out. Please please please". It's all I hear in my head every time I think of this recipe :)

  2. Love that there's honey butter on this classic combination.

    1. Jake would eat just about anything if I put honey on it!

  3. A perfect side dish for Easter or anytime.

    1. It's definitely going into the regular rotation!

  4. Love this recipe! A keeper for sure!

    1. Straight to the Family Favorites binder for this one!

  5. I was looking for one more vegetable dish for Sunday and I think this will work perfect!

  6. I love peas - never thought of adding honey!

    1. My son doesn't really like any sauces or dressings, even ketchup. But he does like honey! A little drizzle and he will give just about any veggie a try :)

  7. This looks like the perfect side dish for Easter.


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