Honey Glazed Pea Pods and Carrots

I wouldn’t change a thing about this recipe…it’s just sweet enough, and the color and taste are excellent. My husband thought we need to have this again and I agree.  I was looking for one more recipe to use some sugar snap peas when I found this one.  You can substitute frozen pea pods too.
 I used my mandoline to slice the carrots.   
Another winner from the Land O Lakes folks.  Their recipes are well-thought out, with clear directions that are right on.                    

Honey Glazed Pea Pods and Carrots
     3/4  Cup  Water
  2        Cups  Carrots -- diagonally sliced 1/4"
  8        Ounces  Pea Pods -- or 12 ounces frozen
  3        Tablespoons  Butter
     1/2  Teaspoon  Cornstarch
  2        Tablespoons  Honey
Bring water to a full boil in 2 quart saucepan.  Add carrots and cook over medium heat, covered, until carrots are crisply tender (10-12 minutes).
Add pea pods and continue cooking 1-2 minutes more.  Drain and 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, 2-3 minutes more.
6 servings
"Land O Lakes Treasury of Country Recipes"

Per Serving : 109 Calories; 6g Fat (46.7% calories from fat); 2g Protein; 14g Carbohydrate; 2g Dietary Fiber; 16mg Cholesterol; 78mg Sodium.  Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 1 Fat; 1/2 Other Carbohydrates.


  1. SUE, What kind of pea pods did you use?

    1. Sugar Snap ones I purchased at the Farmer's market...what variety I'm not sure.


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