Carrots and Peas
User Reviews
5
Carrots and Peas
Description
Carrots and Peas is a straightforward vegetable side featuring diced carrots and frozen peas cooked with aromatic onion and garlic. The method starts by melting butter with water or stock, then simmering the carrots with onion, garlic, honey, salt, pepper, and thyme under a lid to allow steam to tenderize them evenly. Frozen peas are added near the end and cooked just until tender, preserving some texture. The gentle sweetness from honey and herbal notes from thyme brighten the dish, making it suitable as a warm accompaniment to meat, poultry, or grain dishes. This one-pan preparation is simple to execute with everyday ingredients.
The texture has a tender carrot bite balanced by the slightly firm peas. Cooking covered traps steam for even doneness. The honey rounds the flavors while the freshly ground pepper adds a light heat. This combination provides a mild yet flavorful side to accompany many meals without overpowering them.
To serve, present warm as a vegetable side alongside proteins or starches. The dish holds well for a few hours, and cooling completely before refrigeration helps maintain quality if prepared in advance.
Chopping carrots evenly ensures uniform cooking. Cooking covered is important to soften carrots without drying them. You can use water or chicken stock as the cooking liquid. The recipe is flexible for timing but avoid overcooking peas to retain their color and texture.
Ingredients
- 2 Tablespoons butter unsalted
- 2 Tablespoons water or chicken stock
- 1 onion finely chopped, small
- 2 - 3 carrot diced in ¼” diagonally
- 2 garlic minced, cloves
- 2 Tablespoons honey
- ¾ teaspoon salt
- ½ teaspoon black pepper freshly ground
- ½ teaspoon thyme leaves
- 2 cups peas frozen
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.
Notes
- Cut carrots into similarly sized pieces for even cooking.
- Cover the skillet when cooking to create steam which aids in tenderizing the carrots.
- Allow the dish to cool completely before refrigerating if making ahead to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 220 kcal
% Daily Value*
| Calories | 220kcal | 11% |
| Carbohydrates | 39g | 13% |
| Protein | 5g | 10% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 15mg | 5% |
| Sodium | 496mg | 21% |
| Potassium | 491mg | 10% |
| Fiber | 7g | 28% |
| Sugar | 26g | 52% |
| Vitamin A | 13482IU | 270% |
| Vitamin C | 37mg | 41% |
| Calcium | 61mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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