Name: Honey Glazed Carrots & Peas
Ingredients: Carrots: 1 pound, peeled and sliced into ½ inch thick rounds. Fresh carrots are best for their sweetness and vibrant color, providing a slightly firm texture that softens beautifully during cooking.; Frozen Peas: 1 cup. Frozen peas are incredibly convenient and retain their sweetness and bright green color. They cook quickly and add a lovely pop of freshness to the dish.; Honey: 3 tablespoons. Use a good quality honey for the best flavor. Honey not only adds sweetness but also a subtle floral aroma and helps create a beautiful glaze.; Butter: 2 tablespoons, unsalted. Butter adds richness and helps the glaze cling to the vegetables. It also contributes to a lovely golden-brown color.; Soy Sauce: 1 tablespoon, low sodium. Soy sauce adds a savory depth and umami flavor that balances the sweetness of the honey and carrots, preventing the dish from becoming overly sweet. Low sodium is recommended to control the saltiness.; Garlic Powder: ½ teaspoon. Garlic powder provides a subtle savory background note, enhancing the overall flavor profile without overpowering the other ingredients.; Salt: ¼ teaspoon, or to taste. Salt enhances the flavors of all the ingredients and is essential for balancing the sweetness.; Black Pepper: ¼ teaspoon, freshly ground. Freshly ground black pepper adds a gentle spice and aromatic warmth, complementing the sweetness and savory notes of the dish.; Fresh Parsley: 1 tablespoon, chopped (for garnish, optional). Fresh parsley adds a pop of color and a fresh, herbaceous note that brightens the dish and provides a beautiful visual appeal.

Ingredients

Carrots: 1 pound, peeled and sliced into ½ inch thick rounds. Fresh carrots are best for their sweetness and vibrant color, providing a slightly firm texture that softens beautifully during cooking.
Frozen Peas: 1 cup. Frozen peas are incredibly convenient and retain their sweetness and bright green color. They cook quickly and add a lovely pop of freshness to the dish.
Honey: 3 tablespoons. Use a good quality honey for the best flavor. Honey not only adds sweetness but also a subtle floral aroma and helps create a beautiful glaze.
Butter: 2 tablespoons, unsalted. Butter adds richness and helps the glaze cling to the vegetables. It also contributes to a lovely golden-brown color.
Soy Sauce: 1 tablespoon, low sodium. Soy sauce adds a savory depth and umami flavor that balances the sweetness of the honey and carrots, preventing the dish from becoming overly sweet. Low sodium is recommended to control the saltiness.
Garlic Powder: ½ teaspoon. Garlic powder provides a subtle savory background note, enhancing the overall flavor profile without overpowering the other ingredients.
Salt: ¼ teaspoon, or to taste. Salt enhances the flavors of all the ingredients and is essential for balancing the sweetness.
Black Pepper: ¼ teaspoon, freshly ground. Freshly ground black pepper adds a gentle spice and aromatic warmth, complementing the sweetness and savory notes of the dish.
Fresh Parsley: 1 tablespoon, chopped (for garnish, optional). Fresh parsley adds a pop of color and a fresh, herbaceous note that brightens the dish and provides a beautiful visual appeal.

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Instructions

Prepare the Carrots: Begin by peeling your carrots thoroughly. Once peeled, slice them into rounds approximately ½ inch thick. Uniformly sized pieces will ensure even cooking, preventing some pieces from being overcooked while others remain undercooked. Aim for consistent thickness for the best texture and presentation.
Sauté the Carrots: Place a large skillet over medium heat. Add the butter and let it melt completely, swirling it around to coat the bottom of the pan. Once the butter is melted and slightly shimmering, add the sliced carrots to the skillet. Sauté the carrots for about 5-7 minutes, stirring occasionally. This initial sautéing process helps to soften the carrots slightly and brings out their natural sweetness before glazing. You’ll notice them starting to become slightly tender and their color will become more vibrant.
Add Glaze Ingredients: In the skillet with the sautéed carrots, pour in the honey and soy sauce. Sprinkle in the garlic powder, salt, and black pepper. Stir everything well to ensure the carrots are evenly coated in the honey-soy mixture. The combination of honey and soy sauce will create a flavorful and slightly sticky glaze as it cooks down.
Simmer and Glaze: Reduce the heat to low, cover the skillet, and let the carrots simmer for 10-12 minutes, or until they are tender-crisp. Cooking with the lid on helps to trap steam and allows the carrots to soften through gentle steaming and simmering in the glaze. Check the carrots for tenderness by piercing them with a fork; they should be easily pierced but still have a slight bite. Remove the lid and increase the heat back to medium. Cook for another 2-3 minutes, stirring frequently, allowing the glaze to thicken and beautifully coat the carrots. This step is crucial for developing that signature sticky and glossy honey glaze that makes this dish so irresistible. Be careful not to burn the glaze; keep stirring and adjust the heat if needed.
Add Peas: Once the carrots are glazed to your liking, add the frozen peas to the skillet. Stir them into the glazed carrots and cook for 2-3 minutes, or until the peas are heated through and bright green. Frozen peas cook very quickly, so they only need a few minutes to thaw and warm up. Overcooking peas can make them mushy and lose their vibrant color.
Serve and Garnish: Remove the skillet from the heat. Taste and adjust seasoning if needed, adding a pinch more salt or pepper to your preference. Transfer the Honey Glazed Carrots & Peas to a serving dish. Garnish with freshly chopped parsley, if desired, for a touch of freshness and visual appeal. Serve immediately and enjoy this delightful and flavorful side dish.

Nutrition

Serving Size: one normal portion
Calories: 130
Fat: 4g
Carbohydrates: 22g
Protein: 2g