Sometimes, the most beloved classic recipes are the simplest ones. Buttery peas and carrots represent comfort food, transforming humble vegetables into a side dish that brings families together around the dinner table. This isn’t just another vegetable recipe that kids will push around their plates. Instead, it’s a perfectly balanced combination of sweet carrots and tender peas, unified by rich butter that makes every bite irresistible. In less than 30 minutes, you can create a colorful, nutritious side dish that complements virtually any main course while sneaking extra vegetables into your weeknight dinners.
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What makes buttery peas and carrots the perfect side dish?
The magic of buttery peas and carrots lies in its simplicity and perfect flavor balance. Carrots provide natural sweetness that pairs beautifully with the slightly earthy taste of peas, while butter creates a rich, creamy undertone that ties everything together. The cooking method ensures carrots reach that perfect tender-crisp texture while peas maintain their bright color and fresh taste. This technique prevents mushy vegetables and creates a side dish with appealing texture contrast.
Why you should try this recipe for peas and carrots
This is a simple and delicious recipe. The natural sweetness of carrots pairs beautifully with the slightly earthy taste of peas. Butter ties them together with a rich, creamy undertone. This is the perfect way to get the whole family to eat their veggies!
Recipe Ingredients
Here’s a list of what you need to make this buttered peas and carrots recipe:
- Frozen peas – Provide sweet flavor and vibrant green color while maintaining perfect texture
- Baby carrots or regular carrots – Add natural sweetness and satisfying crunch when cooked properly
- White onion – Creates aromatic foundation and adds subtle savory depth
- Butter – Binds flavors together while adding richness and glossy finish
- Water or chicken stock – Provides cooking liquid and enhances overall flavor depth
- Salt – Enhances natural vegetable flavors without overwhelming the dish
- Black pepper – Adds gentle warmth and balances the natural sweetness
How to Cook Peas and Carrots
- Melt butter in a large skillet over medium heat.
- Add chopped onion, stir, and cook the onions for a couple of minutes.
- Add carrots and cook until they are tender.
- Add frozen peas, water or stock, salt, and pepper. Stir to combine.
- Cover and cook for 6 minutes or until the peas are cooked through.
Recipe Tips
Hold off on adding all the salt until the end. It is easy to overwhelm the balance of this side dish with too much salt. Especially if you are using chicken stock to replace the water, leave out half the salt at the beginning of the recipe. You can taste and add more salt if you think it is necessary right before serving.
Please treat your peas right. Frozen peas are perfect for this dish. Flash-frozen peas have the best flavor unless you have access to straight-from-the-garden peas. You don’t have to thaw peas but remove any large ice crystals before adding them to the chicken stock to avoid watering it down.
Add herbs and spices for additional flavor. Do you want to add a dash of flavor to your peas and carrots? Mix a bit of the spice used in the main course into the peas and carrots before serving. Sprinkle chopped fresh thyme, oregano, or rosemary on top for a garnish.
Storage and Reheating Instructions
Store leftover peas and carrots in an airtight container in the refrigerator for up to 5 days. The vegetables maintain their flavor well, though texture may soften slightly over time.
Reheating tips: Warm gently in the microwave in 30-second intervals, stirring between each interval to ensure even heating. Alternatively, reheat in a skillet over low heat with a splash of water or stock.
Freezing instructions: Freeze in freezer-safe containers for up to 4 months. Thaw overnight in the refrigerator before reheating. Note that texture may be softer after freezing.
Buttered Peas and Carrots
Ingredients
- 2 cups frozen peas
- 1 pound baby carrots or 4 large carrots
- 2 tablespoons finely chopped white onion or shallots
- 4 tablespoons butter
- 1/2 cup water or chicken stock
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Heat butter in sauté pan over medium heat. Use a pan that has a lid so you can cover it for the final cooking step.
- When the butter foams, add finely chopped onion.
- Cook and stir for 2 minutes.
- Add carrots and cook until they are tender.
- Add frozen peas and stir to coat them well.
- Add water or chicken stock, salt, and pepper.
- Cover and cook for 6 to 8 minutes or until the peas are cooked through.
Nutrition
Popular Vegetable Side Dish Recipes
- Buttery Mashed Potatoes
- Calico Beans
- Copper Penny Carrots
- Cracker Barrel Carrots
- Cucumber Onion Salad
- Fried Okra
- Homemade Coleslaw
- How to Cook Lentils
What to Serve Peas and Carrots With
Check out more of my vegetable side dish recipes and the best quick and easy recipes here on CopyKat!
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Delicious! I swapped out white onion for red since I needed to use it up worked perfect! I also added grated Parmesan cheese for added flavor. Definitely use chicken broth if you have it brings the dish together.
Delicious! I swapped out white onion for red and also added grated Parmesan cheese. Definitely use chicken broth if you have it.
These were delicious. So much better than canned. Yum yum.