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Serve up a delicious veggie side dish in just 15 minutes with this simple but delicious carrots and peas recipe. Lightly sweetened with honey and seasoned with thyme, this is a tasty side that’s perfect for everyday meals or special occasions.
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If you are looking for some side dish inspiration, then this recipe is a real treat! Turn your carrots and peas into something truly delicious!
This simple side recipe is perfect to serve alongside all of your favorite meals, and it’s a great addition to any Thanksgiving or Christmas dinner. This is one tasty way to get some veggies onto your plate.
Be sure to try my Roasted Beets and Carrots, Honey Glazed Carrots, and Sauteed Brussels Sprouts and Carrots too!
Why You Will Love This Peas And Carrots Recipe
- Quick and easy: It takes minutes to prep this recipe and it’s quick to cook to. It’s ready to serve the table in just 15 minutes.
- Simple ingredients: This vegetarian dish only requires a few basic ingredients, most of which you’ll have to hand already.
- Wholesome: This side dish is gluten-free and vegetarian, and you can easily make it vegan by using olive oil instead of butter.
Ingredients
- Butter: To add richness to the carrots and peas. You can use olive oil to make this recipe vegan.
- Onion and garlic: To add a depth of flavor to the dish. You can also use shallot instead of onion.
- Carrots: Peel and slice the carrots. they are cooked til tender, but still have a nice crunch to them. I prefer regular carrots but you can also use baby carrots.
- Honey: A little honey naturally sweetens the carrots and peas. Maple syrup can also be used.
- Seasonings and spices: Salt, pepper and thyme. Optional spices that go well with this dish: cumin, chili powder, parsley, and dill.
- Peas: Use frozen peas for this recipe. There’s no need to thaw them and can be added straight into the skillet.
How To Make Carrots And Peas
- In a large skillet, melt the butter over medium high heat.
- Add the water (or chicken stock), diced onion and carrots, minced garlic, honey, salt, ground black pepper, and thyme. Stir and bring to a boil.
- Cover the pan and cook over medium heat until the carrots are just tender, about 8 minutes.
- Add the peas, cover, and simmer until the carrots and peas are tender, just a couple of minutes.
- Taste and adjust seasoning if necessary. Serve warm.
TIPS FROM NELI’S KITCHEN
Recipe Notes and Tips for the Best Carrots and Peas
- Cut the carrots into similar sizes so that they cook through evenly.
- Cover the skillet when cooking the carrots. The trapped steam will help them to cook through quicker without burning them.
- If making ahead, let the carrots and peas cool completely before storing them in the fridge.
- Don’t overcook the peas, they need to be heated through for a couple of minutes.
Serving Suggestions
This carrot and pea side dish is so quick and easy to make, so they are great served up as an easy weeknight side dish with any protein or meat, but they won’t be out of place on any holiday table either. Try them with:
They also go well with pasta or rice for a vegetarian meal.
Recipe FAQs
This is a great make-ahead side dish. You can easily make this up the day before and then just quickly heat up in the skillet to serve. If you have leftovers, they will keep well refrigerated for up to 4 days.
I like to use frozen peas in this peas and carrots recipe, I always have a bag in my freezer ready to go. If you have fresh peas though, you absolutely can use those instead. Give them a rinse under water before adding to the skillet.
This recipe for carrots and peas uses thyme leaves which have an earthy and slightly minty and lemony flavor. Lots of other fresh herbs will work great in this recipe, so you can easily adapt it to suit whatever you are serving. Oregano, mint, basil, dill, parsley or rosemary all work great.
More Vegetable Side Dishes
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Carrots and Peas
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Ingredients
- 2 Tablespoons unsalted butter
- 2 Tablespoons water, or chicken stock
- 1 small onion, finely chopped
- 2 – 3 carrots, diced in ¼” diagonally
- 2 garlic cloves, minced
- 2 Tablespoons honey
- ¾ teaspoon salt
- ½ teaspoon freshly ground pepper
- ½ teaspoon thyme leaves
- 2 cups frozen peas
Instructions
- In a large skillet, melt the butter over medium high heat.
- Add the water, diced onion and carrots, minced garlic, honey, salt, ground black pepper, and thyme and bring to a boil.
- Cover, reduce the heat to medium and cook until the carrots are just tender, about 8 minutes.
- Add the peas, cover, and simmer until the carrots and peas are tender, about 5 minutes longer. Serve warm.
Video
Notes
- Cut the carrots into similar sizes so that they cook through evenly.
- Cover the skillet when cooking the carrots. The trapped steam will help them to cook through.
- If making ahead, let the carrots and peas cool completely before storing in the fridge.
Nutrition
Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.
Disclaimer: The information provided in this recipe is for informational purposes only and should not be considered medical or nutritional advice. I am not a doctor or a dietitian. Always consult a qualified healthcare provider for personalized guidance regarding your diet or health. For more details, please read my full disclosure page.
This worked exactly as written, thanks!
sure wish recipes would say if it is fresh or dried (thyme) and just give the amount of diced/chopped veggies in cups….oh well…
Typically, unless otherwise stated, recipes calling for herbs and spices are dried. If its fresh it will say “fresh thyme” etc.
Also, there’s a photo of all the ingredients which clearly shows dried.
Hi Neli, I have hated peas my whole life but I tried this dish tonight and Loved it. I will definitely do it again and try some of your other dishes. Thank you.
Delicious! The whole family really liked this dish. I used a package of frozen peas and carrots and it was easy to make. Thanks for sharing this, it will be in my regular rotation now 🙂
I know this will be delicious and a way to make plain peas and carrots so much tastier. Would you use frozen peas and carrots?
I used fresh carrots because I think they taste better, and frozen green peas. I am sure you will love it! 🙂