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These easy Peas and Carrots are fast and buttery, a simple and delicious side dish for meals any day of the week. Or, follow my suggestions for elevating this recipe into something even more special.
The only thing easier than sautéed peas and carrots is buying a bag from the freezer aisle and sticking them in the microwave. And you absolutely can do that, if that helps you get dinner on the table.
But for the days when you’re up for more, this Peas and Carrots recipe is still really simple. I prefer to size of carrot coins cut on the bias (vs. tiny cubes from the freezer) with my peas, and sautéing everything in butter is worth the extra few minutes. It’s still an easy side dish ready in 15 minutes or less.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Frozen peas: To quickly thaw frozen peas, rinse them under cool water in a strainer or colander until softened. Or, toss the peas in still-frozen (add an extra minute or 2 to the cooking time).
Step-by-step instructions
- In a large skillet over medium-high heat, melt butter until foaming. Add carrots, water, and salt (I like ¼ teaspoon). Bring to a simmer. Reduce heat, cover, and simmer until carrots are tender, about 5 minutes.
- Stir in peas and continue cooking until heated through, about 5 minutes longer.
- Season to taste with salt and pepper.
Recipe tips and variations
- Yield: This recipe makes about 2 cups of buttery Peas and Carrots, enough for 4 servings, ½ cup each.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: Peel and slice the carrots up to 3 days in advance (store covered in the refrigerator).
- Whole30 Compatible: Substitute clarified butter or olive oil for the regular butter.
- More ways with peas: Have extra peas in the freezer? Try my Farro Salad with Peas and Arugula or Pasta with Peas and Prosciutto.
- Creamy peas and carrots: Stir in some heavy cream with the peas and simmer until heated through.
- Meaty peas and carrots: Sauté bacon or pancetta until cooked through. Remove to a plate, then cook the carrots in the rendered fat instead of butter. Add the peas and proceed with the recipe, adding back the bacon at the end.
- With cheese: Serve the finished peas and carrots with freshly grated Parmesan cheese.
- With onions: Add thinly sliced shallots, diced onions, or even dried minced onions with the carrots.
Frequently Asked Questions
Any time you can add vegetables (fresh, frozen, or even canned) to your diet, you’re getting extra vitamins, minerals, and fiber in your diet. It’s always a win!
The expression about peas and carrots talks about compatibility. It was popularized in the movie Forrest Gump when Forrest said “Jenny and me was like peas and carrots!” My take has always been that he meant to say “like two peas in a pod” but put his own Forrest Twist on the expression.
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Peas and Carrots
Ingredients
- 2 tablespoons butter
- 2 large carrots peeled and sliced on the bias into 1/4-inch pieces (about 8 ounces)
- 1/4 cup water
- Salt and freshly ground black pepper
- 2 cups frozen peas thawed (8 ounces, see note 1)
Instructions
- In a large skillet over medium-high heat, melt butter until foaming. Add carrots, water, and salt (I like ¼ teaspoon).
- Bring to a simmer. Reduce heat, cover, and simmer until carrots are tender, about 5 minutes.
- Stir in peas and continue cooking until heated through, about 5 minutes longer. Season to taste with salt and pepper.
Notes
- Frozen peas: To quickly thaw frozen peas, rinse them under cool water in a strainer or colander until softened. Or, toss the peas in still-frozen (add an extra minute or 2 to the cooking time).
- Yield: This recipe makes about 2 cups of buttery Peas and Carrots, enough for 4 servings, ½ cup each.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: Peel and slice the carrots up to 3 days in advance (store covered in the refrigerator).
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.