Classic Buttered Carrots and Peas (1 Bowl, 5 mins)

Classic Buttered Carrots and Peas made in just one bowl in a microwave and just five minutes using fresh carrots and frozen sweet green peas. A perfect bright side dish to your favorite meal.

Classic Buttered Carrots and Peas made in just one bowl in a microwave and just five minutes using fresh carrots and frozen sweet green peas. A perfect bright side dish to your favorite meal.

Classic Buttered Carrots and Peas seemed like the most appropriate recipe I could share after yesterday’s most inappropriate photo ever. As I uploaded the photo of the Chocolate Covered Bananas to edit them I realized just HOW inappropriate they were and recoated more bananas with more peanuts to make them more family friendly.

Today’s Buttered Carrots and Peas is about as family friendly as it comes, the most classic of side dishes and something you’d even find in a 1960’s frozen dinner. The recipe uses frozen sweet peas simply because frozen peas are incredibly high quality and are one of the few vegetables you won’t suffer for choosing a frozen version of. Fresh carrots are used because no matter how well you cook a frozen carrot, the texture will forever be altered. The water that freezes inside the carrot will thaw and even if roasted, when you bite into a previously frozen carrot you’ll get a slightly spongelike texture to it that makes eating them slightly unpleasant.

So to make Buttered Carrots and Peas we use a mix of fresh and frozen. With the carrots sliced as thin as they are, they steam in my favorite glass microwave safe bowl in the microwave in just a few minutes. The remaining two minutes allows the peas to come to temperature since they don’t need to be cooked and allows for any final cooking the carrots need.

Lastly since you cooked them uncovered for the last couple of minutes your vegetables will be slightly dried and ready for a coating of butter.

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Classic Buttered Carrots and Peas (1 Bowl, 5 minutes!)

Classic Buttered Carrots and Peas made in just one bowl in a microwave and just five minutes using fresh carrots and frozen sweet green peas. A perfect bright side dish to your favorite meal.
Yield 5 servings
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Side
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 1/2 pound carrots , peeled and sliced in ¼ inch thick slices on a bias
  • 2 cups frozen sweet green peas
  • Kosher salt and pepper
  • 2 tablespoons unsalted butter

Instructions

  • Add the sliced carrots to a microwave safe glass bowl slightly wet.
  • Cover with a wet paper towel and tuck into the bowl around the edge.
  • Microwave for 3 minutes.
  • Uncover, add in the peas and stir to combine.
  • Add Kosher salt and pepper to taste.
  • Microwave an additional two minutes, uncovered.
  • Over a sink, tilt the bowl to drain any liquid the frozen peas released or your butter will be diluted.
  • Add butter and stir to coat.
  • Serve immediately.

Nutrition

Calories: 106kcal | Carbohydrates: 13g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 35mg | Potassium: 287mg | Fiber: 4g | Sugar: 5g | Vitamin A: 8160IU | Vitamin C: 25.9mg | Calcium: 29mg | Iron: 1mg
Keyword: Classic Buttered Carrots and Peas (1 bowl, 5 minutes)

Classic Buttered Carrots and Peas made in just one bowl in a microwave and just five minutes using fresh carrots and frozen sweet green peas. A perfect bright side dish to your favorite meal.

Classic Buttered Carrots and Peas made in just one bowl in a microwave and just five minutes using fresh carrots and frozen sweet green peas. A perfect bright side dish to your favorite meal.
Classic Buttered Carrots and Peas made in just one bowl in a microwave and just five minutes using fresh carrots and frozen sweet green peas. A perfect bright side dish to your favorite meal.
Classic Buttered Carrots and Peas made in just one bowl in a microwave and just five minutes using fresh carrots and frozen sweet green peas. A perfect bright side dish to your favorite meal.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert โ€“ Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. Planning on making this carrots and peas dish for a Christmas gathering…..can I make ahead and just reheat in microwave? ย 
    Or at least just do the carrots part and then add the peas just before serving?
    Thank you

    1. So sorry I missed your question. You definitely can make it ahead of time and just warm it up but it really comes together so easily, you might just want to make it fresh. I hope you had a wonderful holiday!

  2. Classic, easy dishes are my favorite! My mom aways made this side dish when I was little. Absolutely delicious!

  3. I love simple side dishes that don’t take forever to put together… this definitely fits the bill ๐Ÿ™‚ Gorgeous bright colors too!

  4. This is definitely a classic…reminds me of being a kid! All I need is a pile of mashed potatoes and a slice of meatloaf to make a comfort meal!

  5. This is a true classic – one I could have any night. Congratulations on your blog-iversary too!

  6. I like making simple recipe, especially for side dish. thx for sharing your recipe Sabrina

  7. I loved peas and carrots as a kid! I also loved corn and limas (succotash). I was not like those kids who didn’t like their food to touch. I mixed mine all up! Especially peas in my mashed potatoes! Thanks for bringing back a classic!

  8. What a colorful side dish! Perfectly easy for a weeknight dinner! Congratulations on your blog anniversary! ๐Ÿ˜€

  9. Can’t go wrong with a classic like carrots and peas and totally agree on the frozen carrots ; )

  10. This is one of my favorite vegetables combinations. It is a perfect way to get kids to love their veggies.