Best Glazed Carrots With Peas Recipes

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HONEY-BUTTER PEAS AND CARROTS



Honey-Butter Peas and Carrots image

This classic combination of peas and carrots is enriched with a handful of flavor enhancers. Slow cooking allows the ingredients to meld for maximum richness. -Theresa Kreyche, Tustin, California

Provided by Taste of Home

Categories     Side Dishes

Time 5h35m

Yield 12 servings.

Number Of Ingredients 10

1 pound carrots, sliced
1 large onion, chopped
1/4 cup water
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
1 package (16 ounces) frozen peas

Steps:

  • In a 3-qt. slow cooker, combine the first 9 ingredients. Cook, covered, on low 5 hours. Stir in peas. Cook, covered, on high 15-25 minutes longer or until vegetables are tender.

Nutrition Facts : Calories 106 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 293mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

GLAZED CARROTS WITH PEAS



Glazed Carrots With Peas image

A brightly colored side from the heartland. The carrots are also delicious alone. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Vegetable

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 7

4 medium sized carrots, peeled
1/4 cup butter
1/4 cup sugar
1 tablespoon fresh mint leaves
2 lbs peas (fresh is best, but frozen is fine)
butter
salt and pepper, to taste

Steps:

  • Cook carrots until crisp tender; drain, cool and cut into strips or coins.
  • Melt butter; add sugar and mint leaves.
  • Cook carrots in this mixture until tender and glazed.
  • Cook peas lightly; drain and season with butter, salt and pepper.
  • Turn peas into hot serving dish and surround with glazed carrots.

Nutrition Facts : Calories 242.4, Fat 8.1, SaturatedFat 4.9, Cholesterol 20.3, Sodium 87.1, Carbohydrate 35.6, Fiber 9.4, Sugar 19, Protein 8.5

HONEY-GLAZED PEA PODS & CARROTS



Honey-Glazed Pea Pods & Carrots image

I love fresh cooked carrots and pea pods. Put together with the honey glaze makes me like them more!

Provided by keen5

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 6

3/4 cup water
2 cups carrots, diagonally sliced 1/4 inch (4 medium)
8 ounces fresh pea pods, washed,remove tips and strings or 2 (6 ounce) packages frozen pea pods
3 tablespoons butter or 3 tablespoons margarine
1/2 teaspoon cornstarch
2 tablespoons honey

Steps:

  • In 2-qt saucepan bring water to a full boil.
  • Add carrots, cover; cook over medium heat until carrots are crisply tender (about 10 to 12 minutes).
  • Add pea pods; continue cooking until pea pods are crisply tender (about 1 to 2 minutes).
  • Drain; set aside.
  • In same pan melt butter; stir in cornstarch.
  • Add carrots, pea pods and honey.
  • Cook over medium heat, stirring occasionally, until heated through (about 2 to 3 minutes).

ROASTED CARROTS AND PEAS



Roasted Carrots and Peas image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Number Of Ingredients 0

Steps:

  • Preheat a rimmed baking sheet in a 450 degrees F oven. Quarter 1 1/2 pounds carrots lengthwise and toss with 2 tablespoons olive oil, 1 teaspoon ground cumin, 1/2 teaspoon each ground coriander and ground ginger, and salt to taste. Spread on the hot baking sheet and roast 20 minutes; stir in 1 cup thawed frozen peas and roast 4 more minutes. Toss with chopped parsley and lime juice.

GLAZED CARROTS AND PEA PODS



Glazed Carrots and Pea Pods image

Make and share this Glazed Carrots and Pea Pods recipe from Food.com.

Provided by Lvs2Cook

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 5

2 cups sliced carrots
1/2 lb snow peas, trimmed
3 tablespoons butter
1/2 teaspoon cornstarch
2 tablespoons honey

Steps:

  • Bring a large pan of water to a boil. Add the carrots and cook until they are tender crisp, about 10 to 12 minutes. Add the pea pods to the carrots and cook until they are tender crisp, about 5 to 6 minutes more. Drain vegetables and set aside.
  • Melt butter in same pan. Stir in cornstarch. Return carrots and pea pods to the pan and stir in honey. Cook over medium heat, stirring occasionally, until heated through.

Nutrition Facts : Calories 155.9, Fat 8.9, SaturatedFat 5.5, Cholesterol 22.9, Sodium 102, Carbohydrate 18.5, Fiber 3, Sugar 13.4, Protein 2.2

GLAZED FRESH PEAS AND CARROTS WITH MINT AND DILL



Glazed Fresh Peas and Carrots with Mint and Dill image

Categories     Sauce     Side     Mint     Pea     Carrot     Spring     Kosher     Dill     Simmer     Boil

Yield Serves 4

Number Of Ingredients 7

2 thin carrots
1 cup thinly sliced Vidalia onion
1 1/2 tablespoons unsalted butter
Kosher salt
2 cups fresh shelled green peas (from 2 to 2 1/2 pounds in the pod)
2 tablespoons thinly sliced fresh mint leaves
1 tablespoon fresh dill leaves

Steps:

  • Cut a 1/2-inch piece from a carrot at an angle. Roll the carrot until the cut side faces up and cut another 1/2-inch piece at an angle. Continue rolling and cutting both carrots.
  • Combine the carrots, onion, 1 tablespoon of the butter, 1/2 teaspoon salt, and 3 tablespoons water in a medium saucepan. Cover and cook over medium heat until very tender, about 10 minutes. A knife should be able to pierce through a carrot with no resistance.
  • Meanwhile, combine the peas and 3 tablespoons water in a large saucepan. There should be just enough water to coat the bottom of the pan. If there isn't, add more water as needed. Bring to a boil, then simmer, stirring occasionally, over medium heat until the peas are just tender, 8 to 10 minutes.
  • Add the carrot mixture and the remaining 1/2 tablespoon butter to the peas. Cook, stirring frequently, until the vegetables are glazed and bound by a thin, creamy sauce, about 2 minutes.
  • Transfer to a serving bowl and top with mint and dill.

ORANGE-GLAZED CARROTS AND SUGAR SNAP PEAS



Orange-Glazed Carrots and Sugar Snap Peas image

From Betty's Soul Food Collection... File this one under "24-carat side dishes"-with carrots and sugar snap peas glazed in a sweet orange marmalade-prepared in only 15 minutes!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 15m

Yield 6

Number Of Ingredients 6

2 cups ready-to-eat baby-cut carrots
1 cup frozen sugar snap peas
3 tablespoons orange marmalade
1/2 teaspoon seasoned salt
1/4 teaspoon ground ginger
Dash pepper

Steps:

  • In 2-quart saucepan, heat 1 cup water to boiling. Add carrots; return to boiling. Reduce heat to low; cover and simmer 8 to 10 minutes, adding sugar snap peas during last 5 minutes of cooking, until carrots are tender. Drain; return to saucepan.
  • Stir in marmalade, seasoned salt, ginger and pepper. Cook and stir over medium heat until marmalade is melted and vegetables are glazed.

Nutrition Facts : Calories 70, Carbohydrate 15 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 9 g, TransFat 0 g

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