Peas and Carrots
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Peas and carrots are a classic side dish combo for a reason. But, let’s be honest – they can be kind of forgettable if not done well. I’ve been making my peas and carrots this way for years – I’ll share the best way to get tender-crisp carrots and vibrant, juicy peas! All in just 20 minutes.
Peas and carrots are one of those classic side dishes I never seem to tire of, but this version gives them a little extra love. I sauté fresh carrots and onion in olive oil until they’re tender and lightly sweet, then fold in frozen peas, butter, and plenty of fresh dill. The result is buttery, herby, and full of texture—simple, but far from boring.
This is the kind of side I make when I want vegetables that feel comforting and familiar, yet still special. With just peas, carrots, onion, butter, and herbs, everything comes together quickly in one pan, letting the natural flavors shine. It’s an easy upgrade that proves peas and carrots can be every bit as crave-worthy as more complicated dishes.
What to eat with carrots & peas
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 cream cheese mashed potatoes and my delicious pork medallions. It’s a winning combination!
Mains that taste especially great with peas and carrots:
How to store leftovers
Store any leftover peas and carrots in the refrigerator in a covered container for up to 4 days. You can reheat them gently on the stovetop or in the microwave.
Peas and Carrots Recipe
Ingredients
- 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
Instructions
- 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
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
We thoroughly enjoyed this dish. My husband really likes (very) sautéed onions so I put them in the pan for a few minutes in advance of the other ingredients. So easy to cook on the stove while the entree roasted in the oven for 20 minutes.
That’s a great idea to add sauteed onions!
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!
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!