Ingredients

The following ingredients have 4 Servings
  • 1 Tablespoon unsalted butter
  • 1 pound carrots, (peeled and sliced into 1/4- to 1/2-inch thick rounds)
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 cup frozen peas
  • 1/4 cup apple cider vinegar
  • 1 Tablespoon honey or maple syrup
  • 1 Tablespoon Dijon mustard
  • 1 teaspoon dried parsley ( or 1/2 Tablespoon minced fresh parsley)

Instruction

  • Heat a skillet over medium-high heat. Add the butter and swirl the pan until it is melted.
  • Add the carrots, salt, and pepper and cook for 5-7 minutes, stirring occasionally until they are golden.
  • Reduce heat to medium-low. Stir in the peas, then pour the apple cider vinegar, honey or maple syrup, and Dijon mustard over the peas and carrots. Sprinkle in the dried parsley (if using fresh, you’ll want to add it near the end), and stir to coat completely.
  • Cover and simmer 5-10 minutes until the carrots are cooked through and tender.
  • Serve immediately.