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

Author: Jolene's Recipe Journal

Ingredients

• 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)

Instructions

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.

Notes

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

Other recipes you may enjoy:

Sauteed Radishes and Green Beans

Chive Buttered Carrots

peas, carrots, honey butter

Side dishes, vegetables, Easter

American

 

#EasterWeek Recipes

Wednesday

• Carrot Cake Cinnamon Rolls by Sew You Think You Can Cook
• Cinnamon Crescent Rolls by Tip Garden
• 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

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