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A quick side dish is always appreciated, especially one as quick as this combo. It goes well with your steak dinners, your rice & beans, or your vegan meatloaf, but if you really love your peas and carrots, you could just eat this in one sitting, as a meal. I just did it. You can too. There really are no rules.

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!

carrots, peeled and thinly sliced on the bias

Dijon mustard, preferably coarse-ground

Freshly grated Pecorino or Parmesan, for serving (optional)