Peas and Carrots (One Pan)
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Today’s recipe will be showing you how to turn frozen peas and carrots into a simple yet delicious side dish that goes so well with just about ANYTHING.
A fresh and healthy vegetable side dish perfect for all occasions.
These frozen peas and carrots are embarrassingly simple but have a ton of flavor and are deliciously tender. You will love them!
The recipe is a no brainer, economic, versatile, and super easy to whip up.
The prep time is minimal, apart from cutting the carrots, all you have to do is cook your shallot in olive oil or butter, stir in the veggies, seasoning, and cook everting in the same skillet until tender. Easy peasy.
And I find that using hearty olive oil instead of butter, and adding a potato to the mix, make the final dish more substantial and also perfect as a quick meal.
This is the savory side dish that pairs with just any meal, but it’s also so versatile that can be served with crusty bread to make a filling, quick meal.
Make a big batch, the leftovers keep very well and are great to add color and nutrition to a simple pasta dish. The whole family will love these super easy peas and carrots.
List of the ingredients
- Frozen peas
- Carrots
- 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)
- In a large skillet saute’ the shallot in olive oil. I love using this brilliant non-stick pan, it’s a pleasure to cook with and it’s a breeze to wash!
- 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.
Recipe notes
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 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 green beans 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. Serve with a drizzle of oil oil and freshly grated parmesan cheese, done!
Storage tips
These simple peas and carrots keep well for up to 4 days in the fridge, stored in glass airtight 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
Ingredients
- 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
Instructions
- 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.
I love this recipe. I have made it several times. I do add some extra seasonings (usually garlic powder and paprika), but it is wonderful just as written as well. Great dish!
That’s great, Michelle!
So glad you love this recipe, thanks for sharing. : )
I am on low salt diet so this was great. Used a bag of mixed peas and carrots. Cooked the potato and onion a few minutes then tossed in the peas and carrots and a little water. Seasoned with just pepper no salt. This is a keeper for me. Thanks for posting.
What a wonderful feedback, Sherri!
I’m so glad it turned out great, thanks so much for sharing. : )
I have made this several times now – always with the potato. I do use garlic and onion instead of shallot because they can be hard to find where I live. This dish is fantastic. It goes well as a side with nearly anything. I also sometimes make it as a main dish with a side of cornbread for a fast meal.
Thanks so much for sharing your lovely feedback, Michelle. I’m very happy to hear that. : )
Cheers.
Hi, I saw a recipe in a book which consisted of one carrot half an onion handful of peas plus one potato sliced and a drop of oil. What would be the best way to cook it in a wok and for how long on what setting?
Regards
R.W.
Hi! You might follow the method in this recipe, you need medium heat and approx 15 minutes of cooking time with those veggies. cheers.