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Buttery Peas and Carrots Recipe

Buttery Peas and Carrots Recipe

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. YIELD: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


  • 1. 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. Yield: 4 servings.

Nutritional Facts

1 serving (3/4 cup) equals 127 calories, 6 g fat (4 g saturated fat), 15 mg cholesterol, 188 mg sodium, 16 g carbohydrate, 4 g fiber, 3 g protein.

Reviews for Buttery Peas and Carrots

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Reviewed 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!"

Reviewed Apr. 26, 2015

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

Reviewed Nov. 25, 2009

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

Reviewed 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."

Reviewed Sep. 14, 2009

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

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