2 Tablespoons unsalted butter
2 Tablespoons water, or chicken stock
1 small onion, finely chopped
2 - 3 carrots, diced in 1/4" diagonally
2 garlic cloves, minced
2 Tablespoons honey
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon thyme leaves
2 cups frozen peas
In a large skillet, melt the butter over medium high heat.
Add the water, diced onion and carrots, minced garlic, honey, salt, ground black pepper, and thyme and bring to a boil.
Cover, reduce the heat to medium and cook until the carrots are just tender, about 8 minutes.
Add the peas, cover, and simmer until the carrots and peas are tender, about 5 minutes longer. Serve warm.