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Buttery Peas and Carrots

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.
Buttery Peas and Carrots Recipe photo by Taste of Home
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21 Sides Dishes Made in an 8×8 Pan
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  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    4 servings

Ingredients

  • 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

Directions

  • 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.
Nutrition Facts
3/4 cup: 127 calories, 6g fat (4g saturated fat), 15mg cholesterol, 188mg sodium, 16g carbohydrate (8g sugars, 4g fiber), 3g protein.
Originally published as Buttery Peas and Carrots in 2001 Taste of Home Calendar

Reviews

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Average Rating:
  • sgronholz
    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!

  • alfoa
    Apr 26, 2015

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

  • cwbuff
    Nov 25, 2009

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

  • cwbuff
    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.

  • whedonfreak
    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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