My peas and carrots recipe is a classic side dish that will steal the spotlight at your dinner table. The rich, buttery flavors pair perfectly with a bright, zesty hint from the lemon dressing. This foolproof recipe is ready in about 20 minutes on the stovetop, perfect for busy weeknights! Use fresh or frozen veggies.
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I believe that side dishes should be quick and easy, but that shouldn't be an excuse to skimp on flavor! That's exactly why I made this recipe. It pairs well with everything from roasted lamb to parmesan chicken.
📖Why My Recipe Works
Effortless yet packed with flavors from fresh herbs and lemon dressing. This is the same trick I used in my roasted carrots and asparagus recipe.
🧾Ingredient Notes
- Carrots- Fresh carrots are best, but you can also use frozen carrots.
- Peas- You can use fresh, canned, or frozen peas.
- Butter- I like to use unsalted butter so I can easily adjust the seasonings later on.
- Shallot- Substitute with a small yellow or white onion.
- Fresh Chives- Use fresh chives or dill in spring and summer, or switch to parsley for a herby touch in fall and winter.
- Lemon Dressing- All you need is fresh lemon juice, olive oil, garlic cloves, and salt and pepper. You can substitute lemon juice with apple cider vinegar, and use garlic powder in place of fresh garlic.
⏲️How to Make Peas and Carrots
- In a large pan over medium heat, melt butter then saute the shallots until softened and translucent, but not browned.
- Sauté the sliced carrots for a minute to let them slightly caramelize before adding water. Cover with a lid and let it simmer until tender.
- Add peas and cook for another 3 minutes, stirring occasionally to evenly coat everything with butter. Stir gently to avoid mashing them.
- Blend the lemon dressing ingredients until smooth, creamy, and fully emulsified. Pour the sauce on the carrots and peas before serving and garnish with fresh chives!
How to Cook Frozen Peas and Carrots
When using frozen peas and carrots, reduce the water to 2 tablespoons. There is no need to thaw the vegetables first. Add the carrots and peas together and cook them uncovered until heated through. Then, add the lemon garlic dressing and serve.
👩🏻🍳Jen's Top Tip
Peas cook quickly so we add them towards the end of cooking, once the carrots are tender, so it doesn't become mushy.
More Spring Side Dish Recipes
Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more FLAVORFUL recipes?
📖 Recipe Card
Peas and Carrots with Lemon Dressing
Ingredients
- 2 Tablespoons butter
- 1 small shallot minced
- 1 pound carrots peel and cut into ½ inch dive
- 1 cup water
- 1 pound peas frozen or fresh
- 2 Tablespoons fresh chives minced
Lemon Garlic Sauce
- ¼ cup lemon juice
- 2 Tablespoons extra virgin olive oil
- 2 cloves garlic
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Melt butter in a large pan. Add shallots, cook for 2 to 3 minutes until softened. Add the carrots and saute for 1 minute before adding water and cover the pan with the lid tilted slightly. Simmer for 5 minutes until the carrots are tender.2 Tablespoons butter, 1 small shallot, 1 pound carrots
- Uncover and add the peas. Cook for 3 minutes or until peas are cooked through. Add the lemon-garlic sauce and sprinkle with chives.1 pound peas, 2 Tablespoons fresh chives
Lemon Garlic Sauce
- While the vegetables are cooking combine all the ingredients in a blender until smooth and creamy. About 90 seconds. Keep at room temperature.¼ cup lemon juice, 2 Tablespoons extra virgin olive oil, 2 cloves garlic, ½ teaspoon kosher salt, ¼ teaspoon black pepper
Gretchen says
Kids ate it and I loved the sauce so win-win.