These honey-glazed sugar snap peas with carrots turn two humble vegetables into the side dish everyone reaches for first. The peas stay snappy, the carrots go sweet, and a honey-butter glaze ties it all together in 20 minutes flat.
Looking for a side dish that’s as beautiful as it is delicious? Meet your new favorite! This recipe pairs the irresistible crunch of sweet sugar snap peas with tender-crisp carrots, all brought together in a simple, luscious honey-butter glaze. It’s a celebration of fresh, vibrant flavors that comes together in minutes. The natural sweetness of the veggies is perfectly enhanced, creating a side that can steal the show on any dinner table. Plus, you get to eat the whole pea, pod and all – it doesn’t get easier than that!
Ingredients
• 1.5 lb / 680g sugar snap peas
• 4 medium carrots, peeled
• 3 tbsp / 42g (1.48 oz) butter
• 1.5 tbsp / 32g (1.13 oz) honey
Instructions
1. Prep your veggies. Rinse the sugar snap peas and pat them completely dry. To string them, simply snap off the top stem end and pull the string down the side. Cut the peeled carrots into thirds, then slice each third into quarters lengthwise to mimic the shape of the peas.
2. Blanch the carrots. In a large skillet, bring about 1 inch of water to a boil. Add the carrots, cover, and cook for 3-5 minutes until they are tender-crisp. Drain the water thoroughly and dry the skillet.
3. Glaze and serve. Return the skillet to medium heat and melt the butter. Add the sugar snap peas and sauté for 5 minutes, stirring often. Add the blanched carrots and cook for another 3 minutes, until the peas are bright green and crisp. Drizzle with honey, stir to coat everything, and cook for one final minute. Serve immediately and enjoy the crunch!
Nutritional Information
• Serving Size: 1 of 6
• Calories: Approx. 150 kcal
• Rich in Vitamin A and Vitamin C
• Good source of dietary fiber
Pro Tips
• For a vegan-friendly version, simply swap the butter for your favorite plant-based butter or olive oil, and replace the honey with maple syrup or agave nectar.
• If you can’t find sugar snap peas, snow peas are an excellent substitute. They are more delicate, so add them with the carrots during the final 3 minutes of cooking.
• Don’t overcook the peas! The goal is a vibrant green, tender-crisp texture. Cooking them too long will result in a dull color and mushy texture.
• Add a finishing touch with a sprinkle of flaky sea salt, freshly ground black pepper, or a handful of toasted sesame seeds for extra flavor and crunch.
FAQ
Q: Can I make this glazed sugar snap pea recipe vegan
A: Absolutely! To make this recipe vegan-friendly, simply substitute the butter with a plant-based butter or olive oil. For the glaze, replace the honey with an equal amount of maple syrup or agave nectar for a delicious plant-based version.
Q: What vegetarian protein can I add to make this a main course
A: This dish pairs wonderfully with several vegetarian proteins. For a complete meal, consider adding pan-fried tofu, tempeh, or a can of rinsed chickpeas during the last few minutes of cooking. You can also serve it alongside a bowl of quinoa or brown rice.
Q: How do I store leftover glazed peas and carrots
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Please note that the vegetables will lose some of their crispness upon reheating. For the best texture, enjoy them cold in a salad or reheat them briefly in a skillet or microwave.
Q: Are there other vegetables I can use in this recipe
A: Yes, this honey-butter glaze is very versatile. You could substitute the carrots with sliced bell peppers, broccoli florets, or green beans. Adjust blanching or sautéing times as needed to ensure all vegetables are tender-crisp.
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Honey-Glazed Sugar Snap Peas with Carrots
Ingredients
Method
- Prep your veggies.
- Rinse the sugar snap peas and pat them completely dry. To string them, simply snap off the top stem end and pull the string down the side.
- Cut the peeled carrots into thirds, then slice each third into quarters lengthwise to mimic the shape of the peas.
- Blanch the carrots.
- In a large skillet, bring about 1 inch of water to a boil.
- Add the carrots, cover, and cook for 3-5 minutes until they are tender-crisp.
- Drain the water thoroughly and dry the skillet.
- Glaze and serve. Return the skillet to medium heat and melt the butter.
- Add the sugar snap peas and sauté for 5 minutes, stirring often.
- Add the blanched carrots and cook for another 3 minutes, until the peas are bright green and crisp.
- Drizzle with honey, stir to coat everything, and cook for one final minute.
- Serve immediately and enjoy the crunch!
- Don't overcook the peas! The goal is a vibrant green, tender-crisp texture.
- Cooking them too long will result in a dull color and mushy texture.
- Add a finishing touch with a sprinkle of flaky sea salt, freshly ground black pepper, or a handful of toasted sesame seeds for extra flavor and crunch.
