Buttered Peas and Carrots
Tender young peas and sweet carrot rounds bathed in a light, glossy butter glaze. A timeless American side dish that comes together in minutes and brightens any plate with its vibrant color and simple, comforting flavor.
For 4 servings
- prep · ~5 min
Prep the vegetables.
Peel the carrots and slice them into 1/4-inch rounds. If using fresh peas, shell them. Frozen peas should be measured and left to thaw slightly on the counter while the carrots cook.
- steam · ~8 min
Steam the carrots and peas.
1.Bring 1 inch of water to a boil in a medium saucepan over high heat.2.Place carrots in a steamer basket, cover, and steam for 3 minutes.3.Add the peas on top of the carrots, cover again, and steam for an additional 3 to 4 minutes until both are bright and tender-crisp.TIPIf you don't have a steamer basket, simmer the carrots in a shallow layer of water for 3 minutes, then add peas and cook 2 minutes more. Drain well. - saute · ~3 min
Glaze in butter.
1.Melt the butter in a large skillet over medium heat.2.Add the steamed carrots and peas to the skillet.3.Toss gently in the butter for 1 to 2 minutes until everything is well coated and glossy. - mix · ~1 min
Season and finish.
Sprinkle the pinch of salt and a pinch of black pepper over the vegetables. Toss once more to distribute evenly, then transfer to a serving bowl.
- garnish
Garnish with fresh parsley and serve hot.
Scatter the chopped fresh parsley over the top just before bringing to the table.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Cut carrots into uniform ¼-inch rounds so they cook evenly alongside the peas.
- 2Do not over-steam; the vegetables should be tender-crisp, not mushy, for the best texture.
- 3Pat the steamed vegetables dry with a paper towel before adding to the butter to avoid a watery glaze.
- 4Use cold butter and let it melt in the skillet with the vegetables to create a creamy emulsion.
- 5For a brighter color, plunge the steamed vegetables into ice water for 30 seconds, then drain and proceed.
- 6Make ahead: steam vegetables up to 1 day ahead and refrigerate; glaze just before serving.
Adapt it for your goals.
Herb butter
Stir in 1 teaspoon of fresh thyme or dill with the butter for an herby twist that complements the sweet peas and carrots.
garlic parmesanGarlic parmesan
Add 1 minced garlic clove to the melted butter and toss with 2 tablespoons of grated Parmesan for a savory, umami-rich side.
veganVegan
Substitute the butter with 2 tablespoons of olive oil or a plant-based butter alternative for a fully plant-based dish.
honey glazedHoney glazed
Add 1 teaspoon of honey to the butter while tossing to create a sweet, glossy glaze that caramelizes slightly.
lemon zestLemon zest
Add ½ teaspoon of finely grated lemon zest with the salt and pepper to brighten the flavor with a citrus note.
Why this is on our healthy list.
Rich in Vitamin A
Carrots are packed with beta-carotene, which the body converts into vitamin A for healthy vision and immune function.
Good Source of Plant Protein
Green peas provide a solid dose of plant-based protein, making this side more satiating than simple steamed vegetables.
High in Dietary Fiber
Both peas and carrots are naturally high in fiber, which supports healthy digestion and helps maintain steady blood sugar levels.
Low in Calories
This dish is light and low-calorie, with only a small amount of butter, making it a guilt-free accompaniment to any main course.
Frequently asked questions
Canned peas and carrots are already cooked and will turn mushy if steamed. For best results, use fresh or frozen vegetables so they stay tender-crisp.
