Ingredients
3 tbsp. butter
1 lb. carrots, peeled and thinly sliced on the bias
3/4 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/2 c. water
1 tbsp. honey
2 tbsp. Dijon mustard, preferably coarse-ground
1 (10-oz.) bag frozen peas
1 tsp. lemon juice
Freshly grated Pecorino or Parmesan, for serving (optional)
Preparation
Step 1In a large skillet over medium heat, melt butter. Add carrots, salt, and pepper and stir until well-coated in butter, 2 miinutes. Add water and bring to a simmer. Cook, stirring occasionally, until liquid is reduced by half, 4 to 5 minutes. Step 2Add honey and mustard and stir until evenly combined, then add peas. Cook, stirring frequently, until peas are warmed through and sauce clings to veggies, about 5 minutes more. Remove from heat.Step 3Stir in lemon juice and top with cheese, if desired, before serving.
You’ve got your carbs, your fiber, your protein, and your butter all in one pan right here. Seasoned simply with salt and pepper, then flavored with a honey mustard sauce, you can finish it off with a little squeeze of lemon (or not). To make a vegan version, swap out the butter for some olive oil or coconut oil and skip the cheese or add some crushed nuts instead. For just the right texture of tender but not mushy, slice your carrots on the diagonal into oval coins and give them a head start in the heat to coat them in the butter. Add in the water to help them soften, then add your condiments so they can reduce alongside the water into a sauce that seeps into the carrots. By the time the peas are warm, your sauce should also be just the right consistency, glazing every bite. Made it? Drop us a comment down below and let us know how you like to flavor your peas and carrots!
