Tasty buttered peas & carrots are a classic vegetable side dish that can easily be made either on the stove or in the microwave! Sometimes the most simple recipes are the best, and this delicious combination of tender carrots and buttery sweet peas is one of those times!
Peas and carrots have never been so good!
Plain vegetables are good, but sometimes, they need a little something more to make them spectacular. Especially when kids are involved.
With this recipe, there are multiple options for shaking up your peas and carrots routine. Pearl onions, dried herbs, and honey are just a few of the ways to bring interest to your dishes.
It only takes a few extra minutes, and it’s well worth your time. Even without the optional additions, these buttery beauties will have you reaching for seconds.
These are great at lunch, dinner, or a snack. Who knew vegetables could be this delicious?
❤️ Why You'll Love This Recipe!
Kid-approved! Any picky eaters will love these sweet, buttery veggies!
A Break from Ordinary! Time to try something new!
It’s Really Tasty! I especially love adding the different herbs!
With just a few ingredients, you can take plain vegetables to a showpiece! Pearl onions may be unusual but can be found at most grocery stores.
- ¼ cup Butter - Either salted or unsalted will work.
- ½ pound Carrots - Peel and slice into ¼-inch thick rounds.
- 2 cups Frozen Sweet Peas - This is about 1 10 to 12-ounce package.
- ½ teaspoon each, Salt & Pepper
- ½ cup Pearl Onions - These are smaller, slighter sweeter versions of white onions that you can eat whole.
- 1 tablespoon Chicken Broth - You can also replace this with an equal amount of vegetable broth.
- 1 teaspoon Better Than Bouillon - Use chicken or vegetable base.
- ½ teaspoon Dried Herbs - Add these to taste (*see note).
- 1 tablespoon Honey - You can add up to ¼ cup, or 4 tablespoons, to taste.
*Be sure to see the recipe card below for ingredients, amounts & instructions!*
🔪 Step-by-Step Instructions
You can make these over the stove or in the microwave. See both sets of instructions below.
- Heat butter and carrots. First, melt ¼ cup butter in a large skillet over medium heat. When it starts to get bubbly, add ½ pound sliced carrots (and ½ cup pearl onions, if using). Saute for about 8 to 10 minutes, or until tender.
- Add peas and optional ingredients. When the carrots are starting to get soft, add 2 cups frozen sweet peas, ½ teaspoon each of salt and pepper, and any optional ingredients you’re using (1 tablespoon chicken broth, 1 teaspoon Better Than Bouillon, ½ teaspoon dried herbs, and/or 1 tablespoon honey). Stir until everything is coated and dispersed. Then, saute for another 5 minutes. Peas should be thoroughly warmed. Remove from heat and serve hot.
- Cook carrots. To begin, pour ½ pound chopped carrots (and ½ cup pearl onions, if using) into a glass microwave-safe bowl. Cover with a lid or plate. Then, microwave on high for 3 minutes.
- Mix in and cook peas. Next, take the bowl out of the microwave and stir in 2 cups of frozen peas. Be careful, as it will be very hot. Add salt and pepper to taste. Then, microwave for another 2 minutes.
- Drain and add optional ingredients. Use the lid to drain off excess water from the frozen peas over the sink. Then, drop in ¼ cup butter and any other optional ingredients you’ve decided to use (1 tablespoon chicken broth, 1 teaspoon Better Than Bouillon, ½ teaspoon dried herbs, and/or 1 tablespoon honey). Serve immediately.
Throw some extra herbs on top for color and serve with lunch, dinner, or any time in between. I love serving a rich vegetable blend like this with lighter fare for the main. Try it with Instant Pot pork loin, air fryer lamb chops, or pan-seared salmon. Enjoy!
💭 Angela's Tips & Recipe Notes
- Cut carrots evenly. Make sure the pieces of carrot are about the same size. This will allow them to cook evenly and give you better results.
- When it comes to herbs, you have options. Thyme, marjoram, oregano, tarragon, chives, dill, or rosemary would all be amazing in this recipe.
- Cover the carrots. When you’re sautéing the carrots, cover with a lid between stirring to trap the steam. This will help them cook quicker.
- Try canned peas. Canned peas may also be used in this recipe. Just add the drained and rinsed peas near the end of cooking, or they will get mushy.
🥡 Storing & Reheating
Store leftovers in an airtight container in the fridge for up to 3 to 5 days.
For longer storage, freeze the peas and carrots. They will be good for up to 3 months.
Reheating Buttered Peas & Carrots
Thawed and reheated peas and carrots will have a slightly different texture but will still taste delicious. Heat leftovers in a skillet over medium heat or put them in a bowl in the microwave for 30-second intervals, stirring between each one until hot.
🥕 More Delicious Veggies!
- Bacon Wrapped Asparagus
- Sauteed Green Beans
- Instant Pot Buttered Cabbage
- Sauteed Mushrooms and Onions
- Microwave Cauliflower
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
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Buttered Peas & Carrots
Buttered Peas & Carrots
- ¼ cup butter
- ½ lb carrots (peeled and sliced into ¼-inch thick rounds)
- 2 cups frozen sweet peas (1 10 to 12-ounce package)
- ½ teaspoon each, salt & pepper (to taste)
- ½ cup pearl onions
- 1 tablespoon chicken broth (or vegetable broth, just a splash)
- 1 teaspoon Better Than Bouillon (chicken or vegetable base)
- ½ teaspoon dried herbs (to taste, *see note)
- 1 tablespoon honey (add up to ¼ cup, or 4 tablespoons, to taste)
- To start, place the butter in a large skillet over medium heat. Once the butter is melted and bubbly, add the carrots (and optional pearl onions if using) and saute until tender, about 8-10 minutes¼ cup butter, ½ lb carrots, ½ cup pearl onions
- Once the carrots are tender, add the peas, salt & pepper, and any optional ingredients you are using (chicken broth, Better Than Bouillon, dried herbs, and/or honey). Stir to coat, and continue sauteing for about 5 minutes or until the peas are warmed through. Remove from heat, and serve immediately.2 cups frozen sweet peas, ½ teaspoon each, salt & pepper, 1 tablespoon chicken broth, 1 teaspoon Better Than Bouillon, ½ teaspoon dried herbs, 1 tablespoon honey
- To start, place the carrots (and onions if using) in a glass microwave-safe bowl. Cover the bowl of carrots with fitted lid or a plate and microwave on high for 3 minutes.½ lb carrots, ½ cup pearl onions
- Remove the carrots from the microwave (carefully as the bowl will be hot) and stir in the peas. Season to taste with salt & pepper, and microwave uncovered for 2 more minutes.2 cups frozen sweet peas, ½ teaspoon each, salt & pepper
- Cover the bowl and tilt it carefully over the sink to drain any excess water from the frozen peas. Then, stir in the butter and any remaining optional ingredients you would like to use (chicken broth, dried herbs, and/or honey). Serve immediately.¼ cup butter, 1 tablespoon chicken broth, ½ teaspoon dried herbs, 1 tablespoon honey
- Carrots should be cut so they are roughly the same size to cook evenly.
- The sauteing carrots can be covered with a lid between occasionally stirring to trap steam and cook them quickly.
- Thyme, marjoram, oregano, tarragon, chives, dill, or rosemary are all herbs that would taste great here.
- Nutritional information is calculated on base recipe ingredients only.
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!