Buttered Peas and Carrots
A timeless American side dish, this recipe combines tender, sweet carrots and vibrant green peas, gently tossed in rich butter. It's a simple, comforting, and colorful addition that complements any main course, from roasted chicken to weeknight fish.
For 4 servings
5 steps. 15 minutes total.
- 1
Prepare the boiling water
- a.In a medium saucepan, bring 4 cups of water and 1 teaspoon of salt to a rolling boil over high heat. This will take about 5-7 minutes.
- 2
Cook the carrots
- a.Add the diced carrots to the boiling water. Reduce the heat to medium and cook for 5-7 minutes, or until they are tender-crisp. They should be easily pierced with a fork but still have a slight bite.
- 3
Add the peas
- a.Add the frozen peas directly to the saucepan with the carrots. Continue to cook for another 2-3 minutes until the peas are bright green and heated through. Be careful not to overcook.
- 4
Drain and finish the dish
- a.Carefully drain the vegetables in a colander, shaking off any excess water. Return the empty saucepan to the stove over low heat. Add the butter and let it melt completely. Return the drained peas and carrots to the pot.
- 5
Season and serve
- a.Sprinkle the vegetables with 1/2 teaspoon of salt, black pepper, and the optional sugar. Gently toss everything together until the vegetables are evenly coated in the melted butter. Transfer to a serving dish, garnish with fresh parsley, and serve immediately.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a brighter flavor, add a squeeze of fresh lemon juice just before serving.
- 2Do not overcook the vegetables. They should be tender but retain a slight crispness for the best texture.
- 3If using fresh peas, add them to the pot at the same time as the carrots as they require a longer cooking time.
- 4For convenience, you can use a 16 oz bag of frozen mixed peas and carrots, adjusting cooking time as needed.
- 5Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Adapt it for your goals.
Herbed Delight
Add 1 tablespoon of other finely chopped fresh herbs like dill, chives, or mint along with the parsley for a more complex flavor.
Creamy VersionCreamy Version
For a richer side dish, stir in 2-3 tablespoons of heavy cream or half-and-half along with the melted butter.
Sweet GlazedSweet Glazed
Increase the sugar to 1 teaspoon and add 1 tablespoon of water with the butter. Simmer for a minute until a light glaze forms on the vegetables.
With OnionsWith Onions
Sauté 1/4 cup of finely chopped yellow onion or shallots in the butter for 2-3 minutes until softened before adding the cooked peas and carrots.
Why this is on our healthy list.
Rich in Vitamin A
Carrots are an excellent source of beta-carotene, which the body converts into Vitamin A. This vitamin is crucial for maintaining good vision, a healthy immune system, and cell growth.
Good Source of Fiber
Both peas and carrots provide dietary fiber, which is essential for digestive health. Fiber helps maintain bowel regularity and can contribute to a feeling of fullness.
Supports Immune Function
Peas are a good source of Vitamin C and other antioxidants, which help protect the body against free radicals and support a robust immune system.
Frequently asked questions
One serving of this Buttered Peas and Carrots recipe contains approximately 140-150 calories, primarily from the butter and the natural sugars in the vegetables.