Buttery Peas & Carrots ~ Kitchen Mangal

Buttery Peas and Carrots are one of those classic side dishes that never goes out of style!

Sometimes the best dishes are the simple ones. Tendergreen peas and sweet carrots are cooked with just a hint of dill, then tossed in butter for a quick side dish that goes great with anything!

Buttery Peas and Carrots with melted butter

We love any recipe that takes less than 10 minutes to prepare

Ingredients

VEGETABLES For this recipe, we use frozen peas but fresh works as well. If using fresh, they’ll need to be boiled for about 6 minutes before adding to the pan. If using baby carrots in place of whole carrots, cut them in half lengthwise.

SEASONING Dried dill makes this easy since I often have it on hand. If using fresh dill, sprinkle in just before serving.

BUTTER Butter, salt & pepper make everything better.

ingredients to make Buttery Peas and Carrots

Variations

For more color, add canned or frozen corn when cooking the peas.
Mix in cooked long-grain brown rice for a heartier side.
Frozen diced potatoes can be added to peas & carrots as well!
To make a creamy peas and carrots casserole, add a bit of heavy cream with the peas.

peas and carrots in the pan with seasoning to make Buttery Peas and Carrots

What to Serve With

Butter peas and carrots are easy enough for every day, but especially great on the holiday table alongside ham with brown sugar glaze or honey baked ham.

top view of plated Buttery Peas and Carrots

Leftovers

Buttery peas and carrots make great leftovers! Keep them in the refrigerator up to 3 days in a covered container and reheat in the microwave. Since these aren’t sweetened, leftovers can be added to a soup, stew, or stir fry!
To freeze leftovers, place them in a zippered bag labeled with the date on the outside and they will keep in the freezer up to 6 weeks

Savory Side Dishes

Roasted Sweet Potatoes & Carrots – so easy to make
Buttery Stuffed Artichokes – with Panko breading
Roasted Brussel Sprouts – ready in 30 minutes
Creamy Asparagus – stovetop version
Steamed Carrots – freezer friendly

Did you make these Buttery Peas and Carrots? Be sure to leave a rating and a comment below!

Buttered Dill Peas and Carrots

These simple peas and carrots are sauteed until tender, then tossed with butter & dill!

Course Side Dish

Cuisine American

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 4

Calories 108

Author Holly Nilsson

Ingredients

1 teaspoon olive oil
2 large carrots
2 cups frozen green peas
1 tablespoon salted butter
½ teaspoon dried dill weed
salt & black pepper to taste

Instructions

Peel carrots and cut into ¼" slices.
Cook carrots in olive oil in a non-stick skillet over medium heat until just tender crisp, about 5 minutes.
Add peas, dried dill and 1 tablespoon water. Cover and cook 3-5 minutes or until peas are heated through.
Add butter and toss well. Season with salt & pepper to taste.

Notes

To use fresh peas, boil them for 6-8 minutes before adding to the pan.

If using baby carrots in place of whole carrots, cut them in half lengthwise.

To use fresh dill in this recipe, use 1 1/2 teaspoons of finely chopped dill and stir in it with the butter.

Nutrition

from Spend With Pennies https://ift.tt/3d7WuiJ
via Spend With Pennies - Easy Recipes, Home Tips, Time Savers and More!

Kitchen Mangal