Peas and Carrots
Peas and carrots is a quick and easy side dish made with fresh or frozen peas and carrots, cooked in butter and stock, perfect for any meal.
This Recipe costs about $2.91 to make. The recipe makes four servings, which costs around $0.72 per serving.
Do you want a side dish that is nutritious and easy to make? Well, these carrots and peas tick both of those boxes.
This recipe is a delicious way to get your veggie fix while indulging your taste buds at the same time. The combination of peas and carrots is perfect – just enough crunchy texture to keep everyone happy. Plus, the hint of sweetness will give it that special something that makes it unique.
What You’ll Love About This Peas and Carrots Recipe
- Classic Side Dish: Peas and Carrots are a classic side dish that complements almost any meal. This is the perfect side dish whether you’re serving chicken, fish, or beef.
- Simple Recipe: This quick and easy recipe will please everyone at the table.
- Perfect Combination: Peas and carrots are perfect – just the right combination of crunchy texture. Plus, the hint of sweetness will give it that special something that makes it unique.
Ingredients and Estimated Cost
- 2 Tablespoons butter – $0.28
- ¼ cup chicken stock – $0.16
- 1 shallot – $0.07
- 4 carrots – $0.56
- 2 garlic cloves – $0.08
- 2 Tablespoons maple syrup – $0.12
- ¾ teaspoon salt – $0.05
- ½ teaspoon freshly ground pepper – $0.05
- 2 cups frozen peas – $1.26
- 2 Tablespoons fresh parsley – $0.28
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the prices for this recipe in October 2023.
How To Make Peas and Carrots Recipe
***For complete recipe instructions, see the recipe card below.
- Melt the butter in a large skillet over medium-high heat. Add the shallot and garlic and cook for one minute.
- Next, cook for about six minutes with carrots, chicken stock, maple syrup, salt, and pepper.
- Add the peas and cook for another two minutes.
- Finally, sprinkle with fresh parsley before serving.
Recipe Variations
- Creamy peas and carrots: Add ½ cup of heavy cream to the vegetables in the last minute of cooking.
- Garlic peas and carrots: Add 1 teaspoon of minced garlic to the shallots in the first step.
- Lemon peas and carrots: Add 1 tablespoon of lemon juice and 1 teaspoon of lemon zest to the vegetables in the last minute of cooking.
- Spicy peas and carrots: Add ¼ teaspoon of red pepper flakes to the vegetables in the first step.
- Indian-spiced peas and carrots: Add 1 teaspoon of garam masala, ½ teaspoon of cumin, and ¼ teaspoon of turmeric to the vegetables in the first step.
- Make it a main course. Add protein, such as grilled chicken, shrimp, or tofu, to make this recipe a main course.
Peas and Carrots Storage Tips
Serving
- Garnish with fresh parsley, dill, or mint.
- You can keep these out for 2 hours before it needs to be covered and refrigerated.
Storage
- Store peas and carrots in an airtight container in the refrigerator for up to 3 days.
Freezing
- Remove as much air as possible and seal the bag or container.
- Freeze for up to 3 months.
Thawing
- Place in the refrigerator overnight or thaw in the microwave on the defrost setting.
- If thawing in the microwave, check the peas and carrots frequently to ensure they are not overcooking.
Reheating
- You can reheat in a skillet over medium heat or in the microwave.
- Be sure to stir the peas and carrots frequently to prevent them from sticking.
- If reheating in the microwave, add a splash of water or chicken broth to the pan to prevent them from drying out.
Peas and Carrots Recipe FAQs
Yes, you can cook the dish without using butter. Instead, use oil or margarine if desired. You could also use vegetable bouillon for a richer flavor. If using oil for cooking, preheat it before adding the shallot and garlic so that the vegetables cook properly.
Storing leftovers of this peas and carrots dish is easy! First, let the mixture cool down completely before transferring it to an airtight container. Place it in the refrigerator and use it within two or three days for best results. To freeze, place the cooled mixture in a freezer-safe container or bag and store it for up to 3 months.
Yes, you can use honey instead of maple syrup for this dish. However, keep in mind that the flavor will be slightly different. Honey has a more floral taste and will give your dish a sweeter flavor than maple syrup. Adjust the amount accordingly depending on how sweet you want the dish to be.
Yes, you can add other vegetables to this dish. Add potatoes, sweet potatoes, or even bell peppers for crunch and flavor. Just make sure to adjust the cooking time and seasonings accordingly so that everything is cooked properly.
More Gluten-Free Sides
- Mashed Pumpkin
- Cauliflower Fried Rice
- Spinach Caprese Salad
- Pickled Red Onions
- Brussels Sprout Salad
- Roasted Delicata Squash
- Sauteed Green Beans with Garlic and Mint
- Cucumber Kimchi
- Instant Pot Spaghetti Squash
- Roasted Carrot Fries
Peas and Carrots
Equipment
- large skillet
- mixing spoon
- Cutting board
- Chef’s knife
Ingredients
- 2 Tablespoons unsalted butter
- ¼ cup chicken stock
- 1 shallot finely chopped
- 4 carrots sliced
- 2 garlic cloves minced
- 2 Tablespoons maple syrup
- ¾ teaspoon salt
- ½ teaspoon freshly ground pepper
- 2 cups frozen peas
- 2 Tablespoons of chopped fresh parsley
Instructions
- In a large skillet over medium-high heat, melt the butter.
- Once the butter is melted, add the shallot and garlic and cook for 1 minute until the shallot is softened.
- Add the carrots, chicken stock, maple syrup, salt, and pepper.
- Cook for about 6 minutes until carrots are tender.
- Add the frozen peas and continue cooking for another 2 minutes.
- Serve warm and sprinkle with fresh parsley.
Nutrition
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