Carrots and Peas

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.

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!

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.

Can you make them ahead of time?

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.

Can you use fresh peas?

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.

Can you use other herbs?

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.

What do you serve them with?

This carrot and pea side dish is so quick and easy to make, so they are great served up as an easy weeknight meal with any protein or meat, but they won’t be out of place on any holiday table either. Try them with:

• Roasted Turkey Breast
• Chicken Stroganoff
• Rosemary Peach Pork Tenderloin
• Maple Mustard Salmon

They also go well with pasta or rice for a vegetarian meal.

Nutrition information and benefits

Both carrots and peas are high in vitamins (especially vitamin a and vitamin c, some calcium), minerals, and antioxidants that strengthen your immune system. They are also high in fiber, have a good amount of carbohydrates, and are a good source of protein which makes this simple dish nutrient-dense and quite filling.

More Vegetable Side Dishes

• Roasted Root Vegetables
• Loaded Cauliflower Bake
• Roasted Broccoli with Bacon
• Roasted Zucchini Slices

5 from 3 votes

Print Review Pin It!

Carrots and Peas

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.

Cook ModePrevent your screen from going dark

Prep Time 2 minutes minutes

Cook Time 13 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Calories 220kcal

AUTHOR Neli Howard | Delicious Meets Healthy

Email Me This Recipe

Enter your email and we’ll send the recipe directly to you!

Save Post

Δ

Name

Email

GO

By submitting this form, you consent to receive emails from Delicious Meets Healthy.

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.

TIPS & 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

Calories: 220kcal | Carbohydrates: 39g | Protein: 5g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 496mg | Potassium: 491mg | Fiber: 7g | Sugar: 26g | Vitamin A: 13482IU | Vitamin C: 37mg | Calcium: 61mg | Iron: 2mg

Course Side Dish

Cuisine American

Keyword carrot and pea side dish, recipes for frozen peas, skillet carrots and peas