Best Easter Side Dishes: Buttered Peas & Carrots (+ More Tasty Ideas To Serve This Easter!)
These Easter side dishes include both traditional and modern options for a delicious and easy way to complete your holiday meal! Each of these tasty dishes will pair exceptionally well with any entree that may be on the menu- whether it's for lunch or dinner! From potatoes au gratin to honey glazed carrots, biscuits, and even casseroles, you'll be able to find something your entire family will love!
½lbcarrots(peeled and sliced into ¼-inch thick rounds)
2cupsfrozen sweet peas(1 10 to 12-ounce package)
½teaspooneach, salt & pepper(to taste)
Optional Additions
½cuppearl onions
1tablespoonchicken broth(or vegetable broth, just a splash)
1teaspoonBetter Than Bouillon (chicken or vegetable base)
½teaspoondried herbs(to taste, *see note)
1tablespoonhoney(add up to ¼ cup, or 4 tablespoons, to taste)
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Instructions
Stovetop Instructions
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 minutes
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.
Microwave Instructions
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.
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.
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.
Notes
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.
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