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A timeless American side dish, this recipe combines tender, sweet carrots and vibrant green peas, gently tossed in rich butter. It's a simple, comforting, and colorful addition that complements any main course, from roasted chicken to weeknight fish.
Prepare the boiling water. In a medium saucepan, bring 4 cups of water and 1 teaspoon of salt to a rolling boil over high heat. This will take about 5-7 minutes.
Cook the carrots. Add the diced carrots to the boiling water. Reduce the heat to medium and cook for 5-7 minutes, or until they are tender-crisp. They should be easily pierced with a fork but still have a slight bite.
Add the peas. Add the frozen peas directly to the saucepan with the carrots. Continue to cook for another 2-3 minutes until the peas are bright green and heated through. Be careful not to overcook.
Drain and finish the dish. Carefully drain the vegetables in a colander, shaking off any excess water. Return the empty saucepan to the stove over low heat. Add the butter and let it melt completely. Return the drained peas and carrots to the pot.
Season and serve. Sprinkle the vegetables with 1/2 teaspoon of salt, black pepper, and the optional sugar. Gently toss everything together until the vegetables are evenly coated in the melted butter. Transfer to a serving dish, garnish with fresh parsley, and serve immediately.
A timeless American side dish, this recipe combines tender, sweet carrots and vibrant green peas, gently tossed in rich butter. It's a simple, comforting, and colorful addition that complements any main course, from roasted chicken to weeknight fish.
This american recipe takes 25 minutes to prepare and yields 4 servings. At 138.27 calories per serving with 3.28g of protein, it's a beginner-friendly recipe perfect for side.
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Add 1 tablespoon of other finely chopped fresh herbs like dill, chives, or mint along with the parsley for a more complex flavor.
For a richer side dish, stir in 2-3 tablespoons of heavy cream or half-and-half along with the melted butter.
Increase the sugar to 1 teaspoon and add 1 tablespoon of water with the butter. Simmer for a minute until a light glaze forms on the vegetables.
Sauté 1/4 cup of finely chopped yellow onion or shallots in the butter for 2-3 minutes until softened before adding the cooked peas and carrots.
Carrots are an excellent source of beta-carotene, which the body converts into Vitamin A. This vitamin is crucial for maintaining good vision, a healthy immune system, and cell growth.
Both peas and carrots provide dietary fiber, which is essential for digestive health. Fiber helps maintain bowel regularity and can contribute to a feeling of fullness.
Peas are a good source of Vitamin C and other antioxidants, which help protect the body against free radicals and support a robust immune system.
One serving of this Buttered Peas and Carrots recipe contains approximately 140-150 calories, primarily from the butter and the natural sugars in the vegetables.
Yes, in moderation, this dish can be part of a healthy diet. Carrots and peas are packed with vitamins, minerals, and fiber. The butter adds fat and calories, but also flavor and fat-soluble vitamins. For a lighter version, you can reduce the amount of butter.
Absolutely. If using fresh, shelled peas, you should add them to the boiling water at the same time as the carrots, as they take longer to cook than their frozen counterparts.
Yes, this dish is easily made vegan. Simply substitute the unsalted butter with a high-quality plant-based butter or a good olive oil.
Yes, all the ingredients in this recipe are naturally gluten-free, making it a safe and delicious option for those with gluten sensitivities.
You can cook the vegetables ahead of time and store them in the refrigerator. When ready to serve, melt the butter in a pan, add the vegetables, and toss to reheat and coat. Garnish just before serving.
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