I never used to be a big fan of peas and carrots. When I was growing up, our family would eat those frozen-packaged peas and carrots (the ones with the carrots cut into little block shapes). Putting a pat of butter on them helped a little, but it was hard to get excited about having those at dinnertime. Then, as an adult, I discovered sugar snap peas and that changed my whole outlook on peas! Most of the time I steamed them or ate them raw with a veggie dip. But I started experimenting with other ideas, and I really like this tasty way of preparing them with honey and balsamic vinegar. Not only does this side dish have sugar snap peas in it, it also has carrots and some green onions, too. The honey and balsamic vinegar make a nice lightly sweet, almost caramelized coating on the veggies that tastes really good. It is lightly sweet, so if you think you might want it to be sweeter–tasting you could add a little more honey. This recipe makes 4-6 servings.
- 3 Tbsp. butter
- 4–5 medium size carrots, sliced diagonally into 1/4″ slices (about 1 1/2–2 cups)
- 1 1/4 cups sliced green onions (you can sliced up the entire onion)
- 2–3 Tbsp. honey
- 1 pound sugar snap peas
- 1/2 tsp. salt
- Dash of pepper
- 2 1/2–3 Tbsp. balsamic vinegar
Melt butter in a nonstick skillet over medium heat. Add carrots, green onion, and honey. Cook for 1 minute, continuously stirring ingredients. Then cover and cook about 5 minutes, until carrots are just softened. Stir in sugar–snap peas, salt, and pepper. Cook, continuously stirring ingredients, an additional 5 to 7 minutes, until vegetables are tender. Then remove skillet from heat and stir in the balsamic vinegar. Serve immediately.
After you try these, you just may become a peas and carrots fan! 🙂