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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.   

The recipe called for being made in the slow cooker and 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. 

I 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 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!

Honey Butter Peas and Carrots

Honey Butter Peas and Carrots
Author: Jolene's Recipe Journal


  • 1 pound carrots -- sliced
  • 1 large onion -- chopped
  • 1/4 cup butter -- cubed
  • 1/4 cup honey
  • 4 garlic cloves -- minced
  • 1 teaspoon salt
  • 1 teaspoon dried marjoram
  • 1/8 teaspoon pepper
  • 1 package frozen peas -- (16 ounces)


Slow cooker method
  1. In a 3-qt. slow cooker, combine the first eight ingredients plus 1/4 cup water. Cook, covered, on low 5 hours. Stir in peas. Cook, covered, on high 15-25 minutes longer or until vegetables are tender.
Stove top method
  1. Fill a large saucepan 3/4 of the way with water. Bring to a boil. Cook the carrots until tender. Drain and set aside.
  2. Wipe the pan dry and then saute the onion and garlic in a teaspoon of butter.
  3. Add the remaining butter, honey, salt, marjoram and pepper and the peas. Cook over medium heat until the peas were cooked through.
peas, carrots, honey butter
Side dishes, vegetables, Easter


#EasterWeek Recipes


This post has been updated with new text, pinnable image and a printable recipe card.


Carlee said…
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!
Love that there's honey butter on this classic combination.
A perfect side dish for Easter or anytime.
Jan said…
Love this recipe! A keeper for sure!
Val said…
I was looking for one more vegetable dish for Sunday and I think this will work perfect!
Unknown said…
I love peas - never thought of adding honey!
Jolene said…
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 :)
Jolene said…
Jake would eat just about anything if I put honey on it!
Jolene said…
It's definitely going into the regular rotation!
Jolene said…
Hope you enjoy it as much as we did!
Jolene said…
Straight to the Family Favorites binder for this one!
Jolene said…
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 :)
Chris said…
This looks like the perfect side dish for Easter.
Karen said…
I love this combo! Plus, the peas stay nice and green with your adaptations.
Anonymous said…
I always need new vegetable recipes and honey butter on these sounds so yummy!
Sue Lau said…
A little sweet always enhances the flavor of carrots. Looks nice and Spring inspired with the peas added in!

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