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mint sugar glazed carrot pea

Vintage Spring Sugar Glazed Mint Carrots and Peas

Amber Bondar
This vintage recipe for sugar glazed mint carrot and shelled peas is a spring time favorite. The sweet butter sugar glaze coats the vegetables in a sweet minty sauce. The fresh mint makes this classic recipe a truly awesome accompaniment to any lamb dish!
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Prep Time 5 minutes
Cook Time 24 minutes
Course Side Dish
Cuisine American, Canadian
Servings 6 people

Equipment

  • 1 Saucepan
  • 1 Vegetable peeler
  • 1 knife
  • 1 measuring cup

Ingredients
  

  • 1 Small bag baby peeled carrots
  • ½ Cup Butter
  • ½ Cup Granulated sugar
  • 2 Tbsp Chopped fresh mint
  • 2 Cups Frozen peas You can use canned
  • Salt, pepper to taste

Instructions
 

  • Boil the baby carrots for 15 mins.
  • Add the frozen peas into the carrots at the 10 min mark.
  • Cook the peas and carrots until carrots are fork tender.
  • Drain the carrots and peas. Add in the butter and sugar.
  • Continue cooking, stirring to coat for additional five mins.
  • Add the fresh mint and stir.
  • Serve this springtime side dish right away!
Tried this recipe?Let us know how it was!