Reviewed: Jan. 9, 2007

Very nice recipe. I made it for company and they all asked for the recipe before they left! A nice mild sweetness, not overpowering. I will make it again!

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SCHELLYBEAN

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Reviewed: Dec. 28, 2006

This was very good. Will make again for sure.

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COLE01

Cooking Level: Expert

Home Town: Alexandria, Kentucky, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: 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! :)

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MrsAmyB

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 20, 2006

This dish was very flavorful and a nice update to the everyday peas and carrots. The sauce was just the right consistency and sweetness. I steamed the vegetables instead. I served this with Bourbon Baked Salmon and rice pilaf. It got rave reviews, so I am making some for Thanksgiving.

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nyangel1203

Cooking Level: Intermediate

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Reviewed: Sep. 12, 2006

I was disappointed in this recipe. The honey was nice, but the butter tasted overwhelming yet it provided the right texture so I wouldn't lessen it... I usually caramelize carrots with brown sugar, so I think I'm going to stick with that.

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Annie

Cooking Level: Intermediate

Home Town: Pembroke, Massachusetts, USA

Living In: Playa Del Rey, California, USA

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Reviewed: 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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Mrs Possum 08

Cooking Level: Intermediate

Home Town: Perth, Western Australia, Australia

Living In: Sydney, New South Wales, Australia

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Reviewed: May 15, 2006

Excellant way to use carrots. The little bit of honey was just perfect to accent the peas and carrots. Will use this recipe over and over.

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Ralph Fimbres, Jr.

Cooking Level: Intermediate

Home Town: Vallejo, California, USA

Living In: Ukiah, California, USA

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Reviewed: May 7, 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!

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What a Dish!

Cooking Level: Intermediate

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Reviewed: Apr. 28, 2006

Very fast and easy! I didn't have pea pods the first time I made this, so just used carrots, and everyone loved it. Have since made it with pea pods too, and that was also delicious and colorful. I'm saving this recipe, however, as my standard "fancy" cooked carrots recipe. Have made it twice for company, and they thought I was "putting on the dog," even though I used large carrots, sliced quickly in the food processor in the morning, and whipped up this simple, colorful side veggie dish in a heartbeat. LOVE IT!

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PattyJoy

Cooking Level: Expert

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Reviewed: Apr. 14, 2006

I was excited to try this recipe because I like the simplicity of preparation ,quick cook time and healthy cheap ingredients for my family. But I'm honestly sorry to say that the "wow factor" in the flavor just wasn't there for us. I did not use 3 TBL of butter like the recipe stated. I am watching my cholesterol and frankly it only needed 1 TBL anyway. The flavor is very much there and the corn starch had enough butter to dissolve in to anyway. I did add some black pepper, at the end, only because I felt that the flavor was sorta ok but it really lacked something essencial. I served it stir fry style over white rice. My husband was ho~hummed by the flavor and so was I, Hence only a three star rating.However,once I added a splash or two of Soy Sauce over the veggies and rice, the flavor improved the whole dish immediately. I Loved it! Because I tasted the sweet and saltyness of the veggies and truely it tasted it better. But until we doctored it up, it was missing something and tasted kinda bland.

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HOMEMADECOUNTRYLIFE

Cooking Level: Intermediate

Home Town: Bemidji, Minnesota, USA

Living In: Palmdale, California, USA

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Reviewed: Mar. 7, 2006

This was delicious. Unlike other recipes, this used ingredients that most people already have lying around in their kitchens. Very simple to make, and yummy. My husband, who doesn't like vegetables, loved them. Kids like the sweetness from the honey. A great way to get them to eat their veggies. Highly recommend!

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SHoffman

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Reviewed: Dec. 19, 2005

FANTASTIC! I added just a bit more honey cause I like them really sweet. I did not have any pea pods but will have this again soon w/ the pea pods. My sauce was pretty thick. Just the right consistency, in my opinion.

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IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

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Reviewed: Aug. 30, 2005

I have roommates who don't usually like veggies and love this dish. It has the perfect amount of flavor.

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DROOPY3

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Reviewed: Jul. 13, 2005

SOOOO simple, and yet so yummy!!!

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TIANAYUM

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Reviewed: Apr. 14, 2005

Yummy! The family loved this - and they're not big on veggies. The glaze was a little thin I'll probally try using less butter next time. I also steamed my vegies instead of boiling them.

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LEAH5370

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Reviewed: Mar. 15, 2005

Made this for an anniversary dinner with steak. Thought it was very good. I really liked the honey taste on the veggies. I used frozen peas and carrots and they still turned out yummy. I also added some sliced orange peppers because my husband and I like them. I think I used more honey than the recipe called for. I just free poured it until I thought it looked like everything would get coated.

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JESSASIOUX

Cooking Level: Intermediate

Home Town: Grand Forks, North Dakota, USA

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Reviewed: Dec. 10, 2004

an excellent side dish to my thanksgiving dinner.

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Jess51725

Cooking Level: Expert

Living In: Westfield, New Jersey, USA

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Reviewed: Nov. 16, 2004

Tried this recipe tonight. I followed it exactly and was not crazy about the sticky, clumpy results. The taste was just o.k.

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KELZONE

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Reviewed: Sep. 15, 2004

Very yummy! I think I cooked my snow peas a little too long though (I like them crisp). I used the baby carrots in the bag instead of slicing big ones.

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JENNIFER72_00

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: May 26, 2004

So yummy!!!!! My boyfriend who absolutely hates eating his veggies actually ate this and liked it! I'm new to cooking still, and I managed to make this, so it was very easy. This is definitely something I will make again.

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purple

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Honey Glazed Pea Pods and Carrots

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