Peas and Carrots

Peas and Carrots Recipe

 The Spruce 

Prep: 2 mins
Cook: 10 mins
Total: 12 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
142 Calories
6g Fat
18g Carbs
5g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 142
% Daily Value*
Total Fat 6g 8%
Saturated Fat 4g 18%
Cholesterol 15mg 5%
Sodium 115mg 5%
Total Carbohydrate 18g 7%
Dietary Fiber 6g 23%
Total Sugars 8g
Protein 5g
Vitamin C 13mg 64%
Calcium 48mg 4%
Iron 2mg 10%
Potassium 392mg 8%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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 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 pair 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 olive oil if desired.

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. 


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  • 1 (16-ounce) package baby carrots

  • 1 (16-ounce) package frozen baby peas

  • 3 tablespoons unsalted butter

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

Steps to Make It

  1. Gather the ingredients.

    Ingredients for Peas and Carrots Recipe

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  2. Rinse the carrots, drain them, and place in a medium saucepan.

    Rinsed carrots in saucepan

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  3. Cover the carrots with cold water. Bring to a boil over high heat. Boil for 5 minutes, then turn off the heat. Let the carrots stand in the hot water for another 3 minutes.

    Cover carrots with water and boil

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  4. Test a carrot. If it's tender, continue with the recipe. If not, let stand 2 to 4 minutes longer in the hot water.

    Test carrot for doneness

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  5. When the carrots are tender, add the frozen peas to the saucepan and put the pan back on high heat. Cook for 2 minutes.

    Add peas in with carrots

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  6. When the peas are hot, drain the vegetables well and return to the saucepan.

    Drain peas and carrots

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  7. 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.

    Add butter and season peas and carrots

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  8. Serve immediately and enjoy.

    Peas and Carrots Recipe

    The Spruce

Recipe Variations

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.