Buttery Peas and Carrots

How to make Buttery Peas and Carrots


* 1 teaspoon olive oil

* 2 large carrots

* 2 cups frozen green peas

* 1 tablespoon salted butter

* ½ teaspoon dried dill weed

* salt & black pepper to taste


Peel carrots and cut into ¼” slices.

Cook carrots in olive oil in a non-stick skillet over medium heat until just tender crisp, about 5 minutes.

Add peas, dried dill and 1 tablespoon water. Cover and cook 3-5 minutes or until peas are heated through.

Add butter and toss well. Season with salt & pepper to taste.

Recipe Notes:

To use fresh peas, boil them for 6-8 minutes before adding to the pan.

If using baby carrots in place of whole carrots, cut them in half lengthwise.

To use fresh dill in this recipe, use 1 1/2 teaspoons of finely chopped dill and stir in it with the butter.

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