Buttery Peas and Carrots are one of those classic side dishes that never goes out of style!
Sometimes the best dishes are the simple ones. Tendergreen peas and sweet carrots are cooked with just a hint of dill, then tossed in butter for a quick side dish that goes great with anything!
We love any recipe that takes less than 10 minutes to prepare
VEGETABLES For this recipe, we use frozen peas but fresh works as well. If using fresh, they’ll need to be boiled for about 6 minutes before adding to the pan. If using baby carrots in place of whole carrots, cut them in half lengthwise.
SEASONING Dried dill makes this easy since I often have it on hand. If using fresh dill, sprinkle in just before serving.
BUTTER Butter, salt & pepper make everything better.
- For more color, add canned or frozen corn when cooking the peas.
- Mix in cooked long-grain brown rice for a heartier side.
- Frozen diced potatoes can be added to peas & carrots as well!
- To make a creamy peas and carrots casserole, add a bit of heavy cream with the peas.
What to Serve With
- Buttery peas and carrots make great leftovers! Keep them in the refrigerator up to 3 days in a covered container and reheat in the microwave. Since these aren’t sweetened, leftovers can be added to a soup, stew, or stir fry!
- To freeze leftovers, place them in a zippered bag labeled with the date on the outside and they will keep in the freezer up to 6 weeks
Savory Side Dishes
- Roasted Sweet Potatoes & Carrots – so easy to make
- Buttery Stuffed Artichokes – with Panko breading
- Roasted Brussel Sprouts – ready in 30 minutes
- Creamy Asparagus – stovetop version
- Steamed Carrots – freezer friendly
Did you make these Buttery Peas and Carrots? Be sure to leave a rating and a comment below!
Buttered Dill Peas and Carrots
- 1 teaspoon olive oil
- 2 large carrots
- 2 cups frozen green peas
- 1 tablespoon salted butter
- ½ teaspoon dried dill weed
- salt & black pepper to taste
Peel carrots and cut into ¼” slices.
Cook carrots in olive oil in a non-stick skillet over medium heat until just tender crisp, about 5 minutes.
Add peas, dried dill and 1 tablespoon water. Cover and cook 3-5 minutes or until peas are heated through.
Add butter and toss well. Season with salt & pepper to taste.
If using baby carrots in place of whole carrots, cut them in half lengthwise.
To use fresh dill in this recipe, use 1 1/2 teaspoons of finely chopped dill and stir in it with the butter.