Honey Glazed Pea Pods and Carrots Recipe - Allrecipes.com
Honey Glazed Pea Pods and Carrots Recipe
  • READY IN 30 mins

Honey Glazed Pea Pods and Carrots

Recipe by  

"A touch of golden honey flavors these tender pea pods mixed with sweet carrots."

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Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    30 mins


  1. Bring a large saucepan of salted water to a boil. Add carrots and cook until tender crisp, 10 to 12 minutes. Add pea pods and cook until tender crisp; drain and set aside.
  2. Melt butter in the same pan and stir in cornstarch. Return carrots and peas to pan and stir in honey. Cook over medium heat, stirring occasionally, until heated through.
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Reviews More Reviews

Most Helpful Positive Review
Mar 22, 2008

This is a fabulous recipe; simple and fast! I have made this five times now. Even my hard to please mother in law couldn't complain about it! The best thing to do is steam the vegetables in a steamer basket. Put the carrots in first until they are about 3/4 of the way done, then add the pea pods to the steamer basket. As soon as the pea pods are in, take a small sauce pan and make the glaze. Usually the vegetables are ready right when I get the glaze finished. Then just dump the vegetables into the sauce pan, stir lightly so you don't break apart the pea pods, and Voila! I can't thank you enough for this wonderful recipe. :-)

Most Helpful Critical Review
Jul 24, 2003

A bit on the bland side - but probably good served with a strong-flavored dish.

May 07, 2006

This was great, and beautiful too! I used baby carrots, steamed for about 7-8 minutes, (not boiled), then added the pea pods and only steamed for 45 seconds. This was a perfect amount of time. Then continued with the recipe, leaving out the cornstarch. This went great with garlic salmon and brown/wild rice. My kids (aged 4 and 1) loved this too!

Aug 29, 2007

A good way to prepare carrots and pea pods. After reading the reviews, I cut the butter back to 1 tbsp, which was plenty. I also added 1/2 tsp of garlic powder, 1 tbsp of balsamic vinegar and a grind of salt and pepper. Great flavour.

Oct 08, 2003

This recipe is really good. I used the tiny sweet baby carrots so no need to slice or chop. Tossed a few sliced waterchestnuts. Next time I will try a little horseradish with this recipe. Very yummy as is, though. Thanks for another tasty treat Michele.

Jul 24, 2003

I really liked these! I used "tastefully simple" (a product from a taste testing party) honey mustard and WOW was I impressed with the outcome. It was a great along side of a pork roast. Thanks Michele, I'll be using this again!

Nov 21, 2006

THis was a great glaze - especially on the carrots. I wasn't crazy about it on the pea pods - but maybe that's just because I prefer carrots. I will keep this recipe and just use carrots next time! :)

Jul 30, 2006

I love this recipe, thanks so much for posting it Michele. I made it for the first time as a healthy lunch for myself. 2 carrots and 4 large handfuls of sugar snap peas were perfect. I feel so healthy!! I used enough butter to coat the bottom of the saucepan. I didn't find the honey overpowering (I used 2 tablespoons as per recipe) but added some kick with 1 and 1/2 tsp of garlic powder in with the cornflour. I sprinkled celery salt over the dish just before serving as well. This is a great meal on its own!!


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  • Calories
  • 102 kcal
  • 5%
  • Carbohydrates
  • 11.7 g
  • 4%
  • Cholesterol
  • 15 mg
  • 5%
  • Fat
  • 5.9 g
  • 9%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 1.5 g
  • 3%
  • Sodium
  • 66 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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