Peas and Carrots
These easy Peas and Carrots are fast and buttery, a simple and delicious side dish for meals any day of the week.
Servings 4 servings (1/2 cup each)
In a large skillet over medium-high heat, melt butter until foaming. Add carrots, water, and salt (I like 1/4 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.
- 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, 1/2 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).
Serving: 0.5cup | Calories: 124kcal | Carbohydrates: 14g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 74mg | Potassium: 294mg | Fiber: 5g | Sugar: 6g | Vitamin A: 6744IU | Vitamin C: 31mg | Calcium: 32mg | Iron: 1mg