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Honey Glazed Sugar Snap Peas and Carrots

Posted by Denise on July 16, 2011

finished honey glazed sugar snap peas and carrots

This tasty vegetable dish is beautiful!


We love fresh vegetables, but we tend to get in a rut in how we cook them, steaming them most of the time. I recently started looking for another way to cook sugar snap peas.

Cook’s Illustrated is one of my favorite magazines. I love reading their articles. I like learning why things happen as well as how to cook things. So I was really happy to find this recipe in a recent article.

Because sugar snap peas are a cross between snow peas and another type of pea, they look similar to snow peas, but are rounder, and a little firmer and thicker. They have a “string” that runs down one or both edges that should be removed before cooking or they will have an distracting stringiness when you are trying to eat them. This is easy to do. Grasp one end of the pea and break off the tip and pull along one edge to remove the string. I do the same thing on both ends. It only takes a few minutes to do a whole bowl full. It’s worth it for the fresh crunchy taste of these peas.

The only thing we found with this recipe is that for us the lemon was overpowering when we used the recommended amounts of juice and zest. Cutting back on these as shown in this recipe lets the peas stand out better. I have shown our recommended amounts with the original recipe’s quantities shown in ( )s in case you want more lemon flavor than we prefer.

This recipe makes a colorful, delicious, and healthy vegetable dish. And it was very quick to prepare. We enjoyed it so much that we will make this many times again!



Printer friendly recipe without photos

Honey Glazed
Sugar Snap Peas and Carrots

Serves 4 -6


ingredients for honey glazed sugar snap peas and carrots

 Ingredients for Honey Glazed Sugar Snap Peas and Carrots


6       cups of water

2       Tablespoons white sugar

1        teaspoon salt

2-3    medium carrots, peeled and sliced into ¼” rounds

1        pound sugar snap peas, stems snapped off and strings removed

1       Tablespoon butter

1       teaspoon garlic, minced or pressed through garlic press
         (about one medium clove of garlic)

¼      teaspoon grated lemon zest (original recipe calls for ½ teaspoon)

½      teaspoon lemon juice (original recipe calls for 1 teaspoon)

1       Tablespoon honey

          Salt and pepper to taste




1.    Peel and slice carrots. Clean and remove stems and strings of sugar snap peas.

peeling carrots for glazing    cutting carrots

removing strings from sugar snap peas 


2.    Bring the water to boil in a large pot. Add the sugar and salt and wait a moment until they dissolve. 

sugar and salt in boiling water


3.    Add carrots to boiling water and cook for 1 minute. Add the peas and cook for approximately 2 more minutes, until the vegetables are almost tender. Drain the vegetables and place on paper towels to dry off.

carrots in sugar and salt water

peas joining carrots in salted sugar water 

draing sugar snap peas and carrots

4.    Heat an empty pot on medium high and add the butter to melt it. Add the vegetables and cook 2 minutes longer to the point that they are nearly done. Stir in the garlic and cook about 30 seconds longer until it is fragrant. Remove from heat.



5.    Stir in the lemon zest, lemon juice, and honey. Stir to coat all of the vegetables. Season with salt and pepper to taste. Serve.

adding lemon zest to peas and carrots

stirring zest into peas and carrots



sugar snap peas and carrots on white plate



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