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This carrots and peas recipe is a buttery, honey-glazed vegetable side made with tender carrots, sweet peas, garlic, and thyme. This easy one-pan side dish comes together in about 15 minutes and is perfect for weeknight dinners, Easter, or Thanksgiving.
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Why I Love This Easy Carrots and Peas Recipe
I make these carrots and peas all the time because they’re one of the easiest side dishes that everyone in my house actually loves. It only takes a handful of simple ingredients, everything cooks in one skillet, and it’s ready in about 15 minutes – exactly the kind of recipe I rely on during busy weeknights. The buttery honey glaze makes the carrots perfectly tender while the peas stay sweet and bright. And honestly, my three kids eat it without a single complaint. Most nights, there are barely any leftovers.
After making this recipe many times, I’ve found that the secret is adding the peas at the very end so they stay vibrant and tender instead of overcooking. It’s a small detail, but it makes a big difference. The result is a simple peas and carrots side dish that’s quick, flavorful, and versatile enough to serve with everything from weeknight dinners to holiday meals.
If you love easy carrot side dishes, you might also enjoy my Roasted Beets and Carrots, Honey Glazed Carrots, and Sauteed Brussels Sprouts and Carrots.
Ingredients
Below are the ingredients that make this buttery honey-glazed peas and carrots side dish both simple and flavorful.
- 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. Yellow or white onions both work well. You can also use shallot instead of onion. If you’re a garlic lover like I am, you can easily add an extra clove.
- 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 and helps create that light glaze. 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
This recipe comes together in one skillet, which is one of the reasons I make it so often.
- 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
- Slice carrots evenly. Uniform slices help them cook at the same speed so you don’t end up with some pieces undercooked.
- Cover the skillet when cooking the carrots. The trapped steam will help them to cook through quicker without burning them.
- Don’t overcook the peas. Peas only need a few minutes. Adding them at the end keeps them bright green and slightly sweet.
- If making ahead, let the carrots and peas cool completely before storing them in the fridge.
Serving Suggestions
These carrots and peas pair beautifully with simple protein or meat-based entrées. The sweet honey glaze and buttery vegetables balance richer main dishes perfectly.
Try serving them with:
In my kitchen, this easy vegetable side shows up year-round. It’s quick enough for busy weeknights, yet the glossy honey glaze and vibrant colors make it perfect for Easter, Thanksgiving, or Sunday dinners when you want something colorful and comforting.
If you enjoyed this Carrots and Peas recipe or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the 📝 comments below.
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Easy 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 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.
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.
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
If you’re looking for more easy vegetable side dishes, here are a few more favorites from my kitchen that pair beautifully with weeknight dinners and holiday meals:
- Roasted Root Vegetables
- Loaded Cauliflower Bake
- String Beans and Mushrooms
- Garlic Green Beans
- Roasted Zucchini Slices
I love keeping a few simple vegetable sides like these in rotation—they make it easy to add something colorful and flavorful to almost any meal.
I have made this recipe as written several times for family dinners and always have good reviews. It’s simple, easy to make and a crowd pleaser.
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! 🙂