Honey Butter Peas and Carrots

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).

Source:
  "http://www.tasteofhome.com/recipes/honey-butter-peas-and-carrots"

Wednesday

• Carrot Cake Cinnamon Rolls by Sew You Think You Can Cook
• Cinnamon Crescent Rolls by Tip Garden
• Individual Easter Breads by Cooking With Carlee
• Tomato Asparagus Quiche by Caroline's Cooking
• Peeps Whoopie Pies by Palatable Pastime
• Rosemary Garlic Herb Rib Roast by Family Around The Table
• Honey butter Peas and Carrots by Jolene's Recipe Journal
• Pea and Pasta Salad by A Kitchen Hoor's Adventures
• Roasted Eggplant Salad by A Day in the Life on the Farm

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

Monday

• Deviled Ham Bites by A Kitchen Hoor's Adventures
• 30 Minute Dinner Rolls by Amy's Cooking Adventures
• Easy Pecan Sticky Buns by Corn, Beans, Pigs & Kids
• Easy Citrus Ham by Jolene's Recipe Journal
• Sausage and Vegetable Strata by A Day in the Life on the Farm
• Prosciutto Wrapped Asparagus With Lemon Herb Sauce by Tip Garden
• Dipped Strawberry Carrots by Family Around The Table
• Easter Malted Milk Dip by Hezzi-D's Books and Cooks
• Sharadan's Lemon Blueberry Parfaits by Cooking With Carlee
• Easter Egg Cooking and Dyeing Tips and Tricks by Palatable Pastime

Tuesday

• Italian Easter Bread by Palatable Pastime
• Carrot Cake Pancakes by Sew You Think You Can Cook
• Torta Salata Pasquale by A Day in the Life on the Farm
• Dill Roasted Radishes by A Kitchen Hoor's Adventures
• Roasted Parmesan Asparagus by Family Around The Table
• Praying Arm Pretzels by Amy’s Cooking Adventures
• Creamy Coconut Mini Tarts by Making the Most of Naptime