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It’s so easy to turn frozen peas and carrots into a classic delicious side dish loved by everyone. And I find that using hearty olive oil instead of butter, and adding a potato to the mix, make the final dish more versatile, yummy and perfect as a quick meal too.
It’s a light yet tasty and colorful side dish that goes so well with just about anything. It’s also gluten-free, and vegan… if you skip the butter!
And not only is the recipe itself a no brainer, but it’s also inexpensive and deliciously healthy. Apart from cutting your veggies, all you have to do is cook your shallot in olive oil and then add the rest of the vegetables with salt and pepper, all in one pan.
I love using this brilliant non-stick pan, it’s a pleasure to cook with and it’s a breeze to wash!
Peas and carrots pair nicely with many main dishes, but we also love eating them simply with poached eggs and crusty bread. Plus, the leftovers make a quick yet delicious pasta dish, perfect as “emergency dinner”.
What you need for this recipe
- Frozen peas
- Potato (optional)
- Shallot (or onion)
- Water or low-sodium vegetable broth
- Olive oil
- Salt & Pepper
How to cook peas and carrots
(Note: the full recipe is at the bottom of the page)
- Saute’ the shallot in olive oil
- Add carrots, potatoes, salt and pepper
- Cook for about 15 minutes
- Stir in frozen peas and cook until tender
- Serve warm with a drizzle of olive oil
The recipe and the list of the ingredients is definitely straightforward, here are just a few notes about the ingredients:
- Fresh or frozen peas: frozen peas are perfect with almost any recipe, they’re delicious, convenient and have pretty much the same health benefits as their fresh counterpart.
- Fresh or frozen carrots: definitely fresh. A bag of carrots in the fridge is always super handy, they keep well for several days and they taste much better than frozen carrots in this recipe.
- Potatoes: you can swap frozen corn or fresh spinach for potatoes if you wish (add along with the frozen peas).
- Olive oil or butter: I love cooking with olive oil, it’s healthy and add plenty of flavor to any dish. But butter works just fine instead of olive oil.
- Peas and carrots with pasta: use some leftovers for a last-minute pasta dish, perfect if you have children like me. Serve with a drizzle of oil oil and freshly grated parmesan cheese, done!
How long do peas and carrots last?
These simple peas and carrots keep well for up to 4 days in the fridge, stored in glass air-tight container.
More recipes featuring peas?
If you rely on the handy versatile frozen peas all year round like me, you might have look at these easy quick recipes too:
If you make these quick peas and carrots or if you have any questions, let me know! Leave a comment, send me a message, or rate it.
I would love to hear from you!
Peas and carrots
- 2 Tbsps olive oil
- 1 shallot or small white onion, finely sliced
- 1 large potato, cut into cubes (optional)
- 16 oz (450 grams) carrots, peeled and cut into slices or cubes*
- ¼ cup (60 ml) water or low sodium vegetable broth
- 16 oz (450 grams) frozen peas
- salt to taste
- black pepper to taste
- Warm the olive oil in a large frying pan (I use this non-stick 12" pan ) and saute' the shallot for a couple of minutes.
- Stir in the carrots and the potato, cover with a lid, and cook over medium heat for about 15 minutes, stirring frequently. During cooking, add water or broth gradually to prevent the veggies to stick to the pan.
- Stir in the peas, salt and pepper. Stir well to combine and cook for a further 5 minutes until the peas are tender. Add a touch of extra water to keep the veggies moist if needed.
- Taste, adjust the seasoning according to your liking, and serve warm with a drizzle of olive oil if you like.