Bring a large saucepan of salted water to boil. Add the carrots and cook until tender crisp, 10 to 12 minutes. Add the pea pods and cook until tender crisp; drain and set aside.
Melt the butter in the same pan and stir in the cornstarch. Return the carrots and peas to the pan and stir in the honey. Cook over medium heat, stirring occasionally, until heated through.