Classic peas and carrots simmered in butter and vegetable broth for a deliciously easy side dish that’s packed with flavor. Perfect for both weeknight dinners and special occasions, this recipe truly delivers!
Looking for more ideas? Check out my other tasty side dishes like Green beans with brown butter, Roasted carrots with miso dressing or this Cucumber tomato salad.
Easy peas and carrots for the win!
This timeless side dish never goes out of style!
It’s so easy make! We start by sautéing shallots in butter until they’re soft, then add sliced carrots and vegetable broth. Let everything simmer until tender, and finish by tossing in frozen peas for five more minutes of cooking.
This dish is not only perfect for easy weeknight meals but also shines at holiday dinners. Serve alongside chicken, beef or pork, and pair with creamy mashed or crispy potatoes for a complete meal.
Let me guide you through the recipe with this step-by-step VIDEO.
Peas and carrots ingredients
- Unsalted butter: For sautéing the shallots and adding richness. Swap with olive oil for a vegan option.
- Carrots: Fresh, regular carrots are best.
- Shallot: Adds flavor and a hint of sweetness.
- Peas: Go for frozen peas over canned for better texture. If you can find fresh peas, even better!
- Broth: Vegetable broth to cook the carrots, or use chicken broth for extra flavor.
- Black pepper: To enhance the overall taste.
Recipe tips
- Add your favorite herbs like fresh dill, parsley, thyme, basil, oregano, or even mint for a unique twist.
- Add lemon juice!
- Feel free to mix in other veggies, such as bell peppers, green beans, or canned corn, to switch up the flavor and texture.
Storage tips
- Fridge: Store any leftover peas and carrots in an airtight container in the refrigerator for up to 3 days.
- Freezer: Make a big batch and freeze for later! They’ll stay fresh in a freezer bag for up to 3 months.
What to eat with peas and carrots
These peas and carrots make a versatile side dish that pairs well with almost anything, from meat and seafood to vegetarian options. In the picture above, you can see this recipe served with mashed potatoes and chicken in creamy dill sauce. It’s a winning combination!
Here are some mains that taste especially great with peas and carrots:
- Creamy drunken chicken with mushrooms
- Salmon in tomato cream sauce
- Pork steaks in mushroom cream sauce
- Beer braised chicken
- Braised short ribs
- Garlic butter chicken
Side dishes:
Buttered peas and carrots
Ingredients
- 2 tbsp unsalted butter
- 1 shallot - diced
- 1.1 pounds carrots - peeled and thinly sliced
- 1 cup vegetable broth
- 1 tsp cornstarch
- ¼ tsp black pepper
- 14 ounces frozen peas
Instructions
- Peel and thinly slice the carrots. Dice the shallot.
- Heat butter over medium in a large pan. Add shallot and sauté for 3 minutes until soft. Add carrots and sauté for 1 minute.
- Pour in vegetable broth and bring to a boil. Reduce heat to medium low and simmer for 10 minutes.
- Stir in cornstarch, pepper and peas. Simmer for 5 minutes. Enjoy!
Video
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