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Buttery Peas and Carrots

This simple side dish is one you'll rely on often to serve with a variety of main courses. The hint of sugar brings out the vegetables' natural sweetness.
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    4 servings


  • 2-1/2 cups baby carrots, halved lengthwise
  • 2 tablespoons butter
  • 1-1/2 cups frozen peas
  • 2 tablespoons water
  • 1 teaspoon sugar
  • Salt and pepper to taste


  • In a skillet, saute carrots in butter for 5 minutes. Stir in the remaining ingredients. Cover and simmer for 10-12 minutes or until the vegetables are tender.
Nutrition Facts
3/4 cup: 127 calories, 6g fat (4g saturated fat), 15mg cholesterol, 188mg sodium, 16g carbohydrate (8g sugars, 4g fiber), 3g protein.

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Average Rating:
  • Ginger
    Nov 12, 2020

    That was perfect! I used regular carrots and brown sugar. Thanks!

  • Suzie
    Sep 3, 2020

    No comment left

  • sgronholz
    Nov 21, 2015

    This recipe was so easy to make and tasted great! I substituted my diced homegrown carrots for the baby carrots, which worked out nicely. I will definitely be making this again!

  • alfoa
    Apr 26, 2015

    Tastes fresher than the bagged frozen pea/carrot mix. Good for weeknight meals.

  • jenkania
    Aug 27, 2012

    No comment left

  • cwbuff
    Nov 25, 2009

    Don't know what's going on with these stars - I gave this recipe a 5 star rating!

  • cwbuff
    Nov 25, 2009

    A simple dish with surprisingly great taste! Don't ever serve just plain peas & carrots again, but memorize this recipe! It's one you'll turn to again and again.

  • whedonfreak
    Sep 14, 2009

    This was a delicious and easy alternative to my family's usual veggie with dinner. Everyone loved it!

  • ginaharris
    Jun 22, 2009

    No comment left