Peas and Carrots with Lemon Dressing
My buttery peas and carrots recipe with lemon dressing and fresh herbs is an easy side dish packed with flavor in every bite. It's a no fuss recipe you can make any day of the week!
Servings: 6
Calories: 171kcal
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.
- Uncover and add the peas. Cook for 3 minutes or until peas are cooked through. Add the lemon-garlic sauce and sprinkle with 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.
Notes
Make Ahead: The lemon garlic sauce can be made up to 5 days in advance. Keep in a airtight container in the fridge and bring to room temperature before using.
🌡️Storing Leftovers
Store leftovers in an airtight container for 3-4 days. Reheat in a skillet over medium heat for 3-5 minutes, or until completely warmed through.Leave a review or get more information on the recipe!
