|Nutritional Guidelines (per serving)|
|Servings: 4-6 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||8%|
|Saturated Fat 4g||18%|
|Total Carbohydrate 17g||6%|
|Dietary Fiber 7g||23%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
With baby carrots and frozen peas, you can have an updated version of the classic peas and carrots side dish on the table in minutes. Using baby carrots means no peeling or chopping is required, and frozen peas only need to cook for a couple of minutes. This colorful three-ingredient recipe is loved by everyone, especially small children. It's quick enough for a weeknight meal, but pretty enough to be a holiday side dish.
Simply seasoned with butter, salt, and pepper, peas and carrots pairs nicely with almost any main dish. You can make this recipe more interesting if you'd like by adding some seasonings. For a spicy twist, add some chili powder and cumin, or a bit of cayenne pepper and some chopped jalapeños. For a mild version, add some dried thyme leaves, fresh chopped parsley, or fresh basil leaves. The butter can be swapped for heart-healthy olive oil.
You could add other vegetables to this recipe for a vegetable medley. Fresh broccoli florets, chopped red bell peppers, or frozen yellow corn would be good additions. But don't fiddle with the recipe too much; this is meant to be a simple side dish.
Peas and carrots go well with roasted chicken, meatloaf, grilled steak, or seafood.
- 1 (16-ounce) package baby carrots
- 1 (16-ounce) package frozen baby peas
- 3 tablespoons butter
- Salt (to taste)
- Black pepper (to taste)
Gather the ingredients.
Rinse the carrots, drain them, and place in a medium saucepan.
Cover the carrots with cold water. Bring to a boil over high heat. Boil for 2 minutes, then turn off the heat. Let the carrots stand in the hot water for another 3 minutes.
Test a carrot; if it's tender, continue with the recipe. If not, let stand 2 to 4 minutes longer in the hot water.
When the carrots are tender, add the frozen peas to the saucepan and put the pan back on high heat. Cook for 2 minutes.
When the peas are hot, drain the vegetables well and return to the saucepan.
Add the butter. Toss the vegetables in the pan over medium heat to melt and coat. Season the peas and carrots to taste with salt and pepper.
Serve immediately and enjoy!
For a vegetable medley, add some more healthy vegetables to the mix.
- Sweet potato: Add peeled, small diced potato along with the carrots
- Broccoli or Cauliflower: Add florets to the pot as soon as the carrots stop boiling
- Frozen corn: Add along with the frozen peas
- Bell pepper: Add along with the frozen peas
- Cooked, shelled edamame: Add along with the frozen peas
- Fresh spinach: Add after draining the vegetables and stir to wilt