Peas and Carrots
Classic peas and carrots are upgraded in this easy, flavorful, and full-of-texture side dish recipe. Carrots and peas are sautéed until tender and then stirred with butter and topped with fresh dill. It's an easy peasy side dish for weeknight dinners or special occasions. And it's ready in 20 minutes!
Wondering what to serve with dinner? Try one of our other delicious carrot side dishes like our buttered carrots, quick garlic roasted carrots, and spicy honey roasted carrots.
Table of contents
Peas and carrots are one of those versatile, classic side dishes that never goes out of style!
While we like plain vegetables, sometimes they need a little something more. So we upgraded this easy side dish by sautéing simple peas and carrots with onion and adding fresh dill.
They're incredibly buttery, herby, and full of texture. Peas and carrots have never tasted so good!
To make them, simply sauté the sliced carrots and onions until they soften. Add in the frozen peas until they're warmed through, then stir in the butter and top with minced dill. That's it!
It's the perfect quick and easy vegetarian side dish for weeknight meals, but don't hesitate to serve them on special occasions or holiday meals.
Pair these buttery peas and carrots with roasted chicken, smothered pork chops, steak, seafood, and of course mashed potatoes.
How to make peas and carrots
These carrots and peas are a quick, easy, and super tasty side dish for weeknight meals. Here's how we make them in a couple of simple steps:
- Sauté the carrots and onions in olive oil in a large skillet and then season them with salt and pepper.
- Add the peas and cook them until they're warmed through.
- Add the butter, stirring it into the carrots and peas. Remove the pan from the heat and add the dill. That's it!
Full recipe instructions are in the recipe card below.
Peas and carrots ingredients
Just veggies, herbs, and a bit of butter is all you need to make this tasty frozen peas and carrots recipe!
- Olive oil – for sautéing the carrots.
- Carrots – fresh regular carrots are what we use. Peel them or leave the skin on for added nutrients. Frozen carrots work well, too.
- Onion – onion adds lots of flavor and a bit of sweetness.
- Salt + pepper – for seasoning, and to enhance the flavors.
- Frozen peas – use frozen peas instead of canned. Frozen peas will hold their shape, whereas canned peas tend to be mushy.
- Butter – for a little richness and creaminess. Use olive oil instead to make them vegan.
- Dill – we love the fresh taste of dill, but feel free to use your favorite herbs like fresh parsley, thyme, basil, oregano, or even mint (or a mix of a few).
Store any leftover peas and carrots in the refrigerator in an airtight container for up to 3 days.
Sure! Try other quick-cooking veggies like bell peppers, green beans, or frozen corn to name a few.
Fresh peas are a wonderful treat and you can absolutely use them in this recipe. Just make sure to cook them first. The easiest way to do that is to simmer them in a little water for about three minutes, or until they are tender.
The name “baby carrots” is quite a bit misleading. The little carrots that are sold in bags are often made with old carrots that have been cut down in size. Because of that, they have very little flavor. If you want to use up a bag you have in your fridge, go for it. Just know that you may need to add a bit more salt or some more garlic or dill to boost the flavor.
What to eat with peas and carrots
These peas and carrots are a versatile side dish you can serve with just about anything from meat mains and seafood to vegetarian dishes with pasta or rice. In the picture above, you can see this recipe served with creamy mashed potatoes and our delicious pork medallions. It's a winning combination!
Mains that taste especially great with peas and carrots:
Popular carrot recipes
Peas and Carrots
If you love this recipe as much as we do, let us know with a 5-star rating!
- 1 tablespoon olive oil
- 3 large carrots, sliced ¼ inch thick
- ½ medium onion, minced
- ½ teaspoon EACH: salt and pepper
- 2 cups frozen peas, thawed
- 1 tablespoon butter
- 1 tablespoon minced fresh dill
- Heat the olive oil in a large pan over medium heat. Add the carrots, onion, salt, and pepper and saute until the carrots are just tender, about 6 minutes.1 tablespoon olive oil, 3 large carrots, ½ medium onion, ½ teaspoon EACH: salt and pepper
- Add the peas to the pan and let them warm through for a couple of minutes.2 cups frozen peas
- Add the butter and stir it into the peas and carrots. Remove the pan from the heat and stir in the dill.1 tablespoon butter, 1 tablespoon minced fresh dill
A classic side dish. So versatile too. The dill was a great addition.
This was such a simple and healthy side dish that doesn’t disappoint! Quick, easy and delicious; even my picky eaters loved it!
What a flavorful and delicious recipe to try. Thanks for sharing.
This is such a tasty recipe. You can’t beat the simple pleasure of peas and carrots.
Easy and delicious and very healthy side dish, this one is a keeper. I know I’m going to make it over and over again!
Made this last night and it turned out great. The only thing I did differently was to use a whole onion – my family loves onions. Served it with some chicken and mashed potatoes and it made for a great meal. Thanks!
I’ve never seen peas and carrots look so beautiful! I can’t wait to try these!
This recipe was a hit with my family. Love the addition of dill in this yummy side dish that pairs perfectly with any main course.
Oh my, this is so freakin good! I love the addition of the minced onion! I can’t wait to put this on my Easter table. Thank you so much for this awesome recipe!
Such a quick and easy way to get some color and veggies on the table! This went great with roasted chicken thighs and mashed potatoes!