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Peas and Carrots

Peas and Carrots

The ultimate comfort food, Peas and Carrots combines the sweet vibrancy of peas and carrots for an easy weeknight dinner. This colorful side dish is quick to make and bursting with flavor, making it a must-try tonight!
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Side Dishes
Cuisine: American
Calories: 155
Ingredients Equipment Method Notes

Ingredients
  

  • 3 tablespoons unsalted butter
  • 1 clove garlic, minced
  • 3 medium carrots, peeled and sliced
  • 1/3 cup water
  • 2 cups frozen peas, thawed
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • Fresh chopped parsley for garnish

Equipment

  • Skillet
  • Saucepan
  • Wooden Spoon
  • Chef's Knife
  • Peeler

Method
 

  1. Begin by placing a large skillet over medium-high heat. Add the unsalted butter and let it melt completely. Watch for it to bubble slightly, indicating that it's ready for the next step. Once melted, add the minced garlic and let it cook for about a minute, stirring frequently. You’re looking for a golden color and a fragrant smell that fills your kitchen.
  2. Now, add the sliced carrots into the skillet. Stir them around to coat with the buttery garlic mixture. Sprinkle in a pinch of Kosher salt, which will help to draw out the moisture from the carrots. Pour in the water and bring the mixture to a gentle simmer. Cover the skillet and allow it to cook for about five minutes. The carrots should begin to soften but still retain a little crunch.
  3. After about five minutes, remove the lid and check the carrots for tenderness. If they aren’t quite fork-tender yet, cover and simmer for a couple more minutes. Once they're done, add the thawed peas to the skillet. Stir gently to combine everything, and let it cook for an additional five minutes. This step allows the peas to heat through while soaking up all the delicious flavors.
  4. As you cook, keep an eye on the moisture level. If it looks too dry, feel free to add a bit more water to prevent sticking. The goal is to have tender and flavorful peas and carrots.
  5. Once everything is heated through, season with freshly ground black pepper and adjust the salt to taste. Remember, seasoning is key to bringing out the best flavors in the dish.
  6. When serving, transfer the Peas and Carrots to a serving dish and sprinkle with fresh parsley for a pop of color and freshness. Enjoy the vibrant hues and the comforting aroma of this easy side dish.

Notes

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stovetop.
You can freeze cooked Peas and Carrots for up to two months. Just make sure to cool them completely before transferring them to freezer-safe bags.
This dish pairs well with grilled meats, roasted chicken, or fish for a complete meal.
Add a pinch of cayenne pepper for a hint of heat or a splash of lemon juice for a refreshing twist.
Experiment with other fresh herbs like dill or thyme to change up the flavor profile.