With baby carrots and frozen peas, you can have an updated version of the classic Peas and Carrots side dish on the table in minutes. This classic three ingredient recipe is loved by everyone, especially small children.
You can make this recipe more interesting if you'd like by adding some seasonings. For a spicy twist, add some chili powder and cumin, or a bit of cayenne pepper and some chopped jalapenos. For a classic, mild version, add some dried thyme leaves or some fresh basil.
You could add other vegetables to this recipe if you'd like. Some fresh broccoli florets, chopped red bell peppers, or frozen yellow corn would add be good additions. But don't fiddle with the recipe too much; this is meant to be a simple side dish.
It's good served with roasted chicken, meatloaf, or a grilled steak or seafood.
- 1 (16-ounce) package baby carrots
- 1 (16-ounce) package frozen baby peas
- 3 tablespoons butter
- salt and pepper to taste
Rinse the carrots, drain them, and place in a medium saucepan. Cover the carrots with cold water. Bring to a boil over high heat. Boil hard for 2 minutes, then turn off the heat. Let the carrots stand in the hot water for 3 minutes. Test a carrot; if it's tender, continue with the recipe. If not, let stand 2 to 4 minutes longer.
When the carrots are tender, add the frozen peas to the carrots in the saucepan and put the pan back on high heat for 2 minutes.
When the peas are hot, drain the vegetables well, then return to the saucepan. Add the butter and toss the vegetables in the pan over medium heat to melt. Season the peas and carrots to taste and serve immediately.