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.

Course Side Dish

Cuisine American

Prep Time 5

Cook Time 10

Servings servings (1/2 cup each)

Calories 124kcal

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)

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).