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Honey-Butter Peas and Carrots
This classic combination of peas and carrots is enriched with a handful of flavor enhancers. Slow cooking allows the ingredients to meld for maximum richness. —Theresa Kreyche, Tustin, California
Reviews
We liked this dish but all agreed there were too many onions and we couldn't taste the honey-butter. We cooked the carrots separately. I would make it again but reduce the amount of onions and marjoram and reduce cooking time.
This was really yummy and easy. I did reduce the cooking time to allow for not mushy carrots.
I added more carrots making 1-1/2 times the recipe and adjusted seasonings accordingly. I cooked it on the stove top on low heat for an hour instead of the crockpot. We really liked it, but took it to a potluck the next day and was disappointed there weren't any leftovers to bring home!
I thought these were overcooked and mushy after following the allotted time in this recipe. I think if I had used baby carrots and not sliced them, this may have been more successful. Also, we couldn't really taste the honey-butter over the marjoram seasoning.
So easy! I used fresh cracked black pepper instead of the white, it was what I had on hand.