Peas and Carrots with Fresh Herbs

Name: Peas and Carrots with Fresh Herbs
Prep time: 5 min
Cook time: 12 min
Ingredients: 1 tablespoon olive oil; 1/4 cup chopped shallot; 2 cups sliced carrots (8 ounces); Salt and pepper (to taste); 2 to 4 tablespoons vegetable broth (or chicken broth); 1 cup fresh peas (or frozen); 1 tablespoon butter; 2 tablespoons fresh chopped dill

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Buttery peas and carrots are an easy side dish everyone loves! Fresh dill livens up this classic that is ready in just 15 minutes.

I admit it — even after all these years, it’s still a struggle to get my kids to eat enough vegetables.

We tun to broccoli and green beans a lot, and thankfully, two more vegetables they’re always willing to eat are peas and carrots.

A plate of sliced carrots and green peas on a table with a striped napkin.

It’s easy to understand why — naturally sweet and vibrant in color, peas and carrots make a great addition to just about any dinner.

Serve them up with easy lemon chicken or boneless leg of lamb and you have the perfect spring meal!

Ingredients for peas and carrots

Full list of ingredients with quantities is located in the recipe card.

Assorted ingredients for cooking, labeled individually, laid out on a marble surface.

You’ll need:

Carrots – Depending on the size of your carrots, you’ll need 2-3. It’s up to you if you want to peel them or just scrub clean.

For an even prettier side dish, use a mix of carrot colors!

Peas – We’ll need shelled English peas for this recipe. You can use either fresh or frozen peas. You don’t even need to thaw them! Just cook a little bit longer in the pan.

Shallot – I love adding shallot to recipes. It’s a bit stronger in flavor than onion, but not as pungent as garlic. Shallots also vary a lot in size, so get a couple just in case.

Olive oil – For sauteéing the vegetables.

Butter – To finish the dish.

Broth or water – After cooking the shallot and carrots we’ll deglaze the pan.

Salt and pepper – Use to taste. Remember that your broth will add some salt too!

Dill – Fresh dill adds a burst of flavor to the dish. If you need you can use dried, but make sure to use less! One teaspoon of dried dill is about equal in flavor to 1 tablespoon fresh.

A plate of sliced carrots and green peas garnished with herbs.

How to make this recipe

Honestly, this recipe is so quick and easy, you’ll have it mastered in a flash!

Grab a large skillet or sauté pan and set it over medium heat. Add a bit of olive oil and heat through.

Add the chopped shallot and sliced carrots along with a pinch of salt and pepper. Stir them a bit to coat with the oil, and cook for 5-8 minutes.

Sliced carrots in a stainless steel bowl on an induction stove top.

You want the carrots to be tender and the shallots soft but not burned, so be sure to stir frequently.

Now, pour in about half of the vegetable broth. You can add more if you like, it will just take a little longer to cook down.

Sliced carrots and peas cooking in a stainless steel pot on an induction stove.

Scrape the bottom of the pan to release any stuck bits from the shallot, then stir in the peas.

Cook until the peas are heated through. If you’re using fresh peas, this will only take a couple of minutes, while frozen peas will take longer.

When the peas are done and nearly all the liquid has cooked off, remove from heat.

Sliced carrots and peas in a stainless steel pan with a spatula.

Stir in the butter until completely melted, then top with fresh chopped dill.

FAQ

Yes, frozen peas work well in this dish. Just cook the dish for a little bit longer until the peas are heated through. Any excess water will cook off.

If you want to thaw the peas first, rinse them in a colander with cool (not hot) water.

Frozen carrots are a great no-prep option for peas and carrots. You can use direct from frozen or thaw under cool water.

You can also use a mixed bag of frozen peas and carrots!

You can cut your carrots any way you’d like. Because we are cooking the carrots separately from the peas, you don’t need to worry about them being the same size.

I like to cut carrots on the bias, which means to cut in diagonal slices. For me this is better than rounds, because I don’t have carrot pieces rolling around my cutting board (and onto the floor).

If you want the carrots to be similar in size to the peas, cut into sticks, then cut again to make small square chunks.

Yes, you can use baby carrots. However, you will probably want to par-cook them before sauteéing, as these larger pieces will take much longer to cook than sliced carrots. Steaming is a quick and easy way to cook them.

A spoonful of cooked peas and sliced carrots garnished with herbs.

Recipe suggestions

Try different herbs, like fresh chopped parsley, thyme, or mint. Each will change up the taste in its own way!

Add a pinch of crushed red pepper flakes for heat, or just a bit of ground chili powder.

Instead of shallots, use a few cloves of garlic confit for rich flavor.

Parsnips can be added to this dish, or used in place of the carrots.

If you have leftover peas and carrots, this mixture is excellent when added to a chicken pot pie!

Sliced carrots and green peas seasoned with herbs on a white plate.

Make this simple peas and carrots recipe for your next holiday meal or any weeknight dinner.

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