Make dinner time easier with this quick and easy frozen peas and carrots recipe. It comes together in 15 minutes and with 6 ingredients and OMG it tastes so good! The sliced coconut is a game-changer!
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Carrots and peas are a match made in heaven, aren't they? I can never tire of them, just like the potatoes and peas combination (this aloo matar recipe!).
Fresh peas are great, but I honestly do not go out of my way to buy them because good-quality frozen peas are always available and such a savior! I always have a bag of them in my freezer.
When hunger pangs hit, this corn and peas salad quickly (and deliciously!) satiates. I love adding peas to a dish for that pop of color, additional nutrition, and delightful sweetness, such as in these vegetable muffins and chickpea patties.
As with all my recipes using peas, this frozen peas and carrots recipe is super simple yet satisfying and delicious. For another simple and flavorful side, try my sweet potato sauteed with mild spices which pairs wonderfully with a variety of main courses.
This post contains helpful notes and tips to help you make the perfect dish. However, if you are in a rush, please use the "Jump to Recipe" link above or the "Jump to" links below to get to the section you want.
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Allergens free labels
Carrots and peas recipe is a great way of adding more vegetables to your meal. This recipe is allium-free and is also:
- gluten-free
- grain-free
- nut-free
- soy-free
This recipe has no tomatoes, no mustard, and no added sugar.
To make it vegan, swap the butter with a plant-based variety or with any good quality oil of your choice.
Disclaimer: Our content aims to be informative and educational, but it should not replace professional medical advice. Since manufacturing processes can vary and cross-contamination is possible, it's essential to verify product labels and allergen information. Make sure all ingredients align with your specific allergies. As readers, you bear the responsibility for ensuring allergen safety when buying or consuming foods.
Do you thaw frozen peas before cooking?
No, you do not need to thaw the frozen peas before cooking them.
You can add the peas to the pan straight from frozen and: A) keep the heat on medium-high to maintain the cooking momentum, and B) cover and cook to help convert the frozen water into steam.
How long do you cook frozen peas and carrots?
That's a good question! The frozen peas and carrots recipe takes roughly 15 minutes to cook.
Peas generally cook faster than carrots. Frozen peas cook even faster, so add the diced carrots to the pan first. Cover and cook them until they are half-cooked, then add the frozen peas. Cover again and cook on medium-high heat until the peas are cooked through, look wrinkly, and still retain their vibrant color.
Top tip:
Dice the carrots to roughly the same size as the peas. This not only makes the dish look pretty, but it also ensures they cook evenly and quickly!
Ingredients
In addition to the carrots and peas, this recipe requires just four other ingredients! I know, right? You can add more flavors and textures if you want, and see the notes below for suggestions.
See recipe card for quantities.
Carrot: For this recipe, I have used the fresh, not frozen, regular orange ones. You can use any color carrots you have. In winter, I make it with red carrots, just as I did in this chia seed salad.
Butter: Regular, unsalted.
Peas: I use frozen tender ones, known as petit pois. If in season, use fresh garden peas.
Coconut: Fresh or frozen. Not a fan? Just skip it.
If you have any questions regarding these ingredients, feel free to ask in the comments section below and I will try my best to answer them for you.
How to cook peas and carrots
This peas and carrots recipe, like this sautéed okra, is on my "cook-in-a-jiffy" list for busy weeknights. It takes just 15 minutes from pan to plate.
Also see the video at the end of the recipe card.
Start with prepping and measuring the ingredients.
Wash and dice the carrots. I do not peel them. You can, if you prefer.
Slice the coconut pieces as thinly as you can. Measure and keep the rest of the ingredients ready.
Make the carrots and peas recipe:
Add butter to the skillet over medium heat. Add the diced carrots and stir. Turn the heat to medium-high. When the butter-carrot mixture begins to sizzle, cover and cook until the carrots are halfway cooked.
Uncover and add the frozen peas. Stir again, cover, and cook until the carrots are tender but slightly crunchy, and the peas are wrinkly but still vibrant green.
Cook for another 2 minutes if you prefer your carrots without the crunch.
Remove the lid and add salt and pepper. Mix well and sauté, uncovered, for another couple of minutes to allow the vegetables to absorb the seasoning.
Remove the skillet from the heat, add the coconut slices, mix, and serve warm.
Notes
Salt: To retain their bright green color, treat green peas as you would any other green vegetable (hint: spinach stir fry 😊) and follow my rule of not adding salt until the very end.
Carrots: In this recipe, I use fresh carrots and frozen peas. If you prefer to use frozen carrots, make sure to thaw and dice them, adding extra preparation time.
Substitutions: You can make this recipe with fresh garden peas; depending on how tender they are, you may need to increase the cooking time.
Variations: As you can tell, I have kept this carrots and peas recipe really simple because I usually serve it as part of a meal. You can amp up the flavor of this dish if you like. Here are some ways to do it:
- Spicy - Add 1 teaspoon of chili pepper flakes when you add the ground black pepper.
- Deluxe - Add 1 smashed clove of garlic to the butter and finish off with 1 teaspoon of coconut oil, 1 teaspoon of lemon juice, and a dash of your favorite garam masala.
- Herby - Add finely chopped parsley or cilantro when adding the coconut slices.
- Vegan - Swap the butter with a plant-based variety or use any good-quality oil of your choice.
If you love spicy food, I highly recommend that you try this quick pickled carrots and daikon.
Any doubts or questions? Feel free to ask via the comments below. I will try my best to answer them for you. - Padma
Storage and Reheating
To store, allow the dish to cool down completely and then place it in a fridge-safe container with a tight-fitting lid. It will keep for 2-3 days.
Reheating: The butter in this dish will solidify as it cools down, so it tastes best when served warm. Reheat gently until the dish is warmed through.
Frequently Asked Questions
Peas and carrots go together so well because they create a delightful balance of flavors and textures. The sweet crunch of carrots complements the tender, slightly starchy peas, making every bite a treat. Additionally, their vibrant colors add visual appeal to any dish.
Yes, cooked peas and carrots are healthy! They are packed with essential nutrients like vitamins A, C, and K, fiber, and antioxidants. Carrots are known for their high beta-carotene content, which is good for vision and immune health, while peas provide a good source of plant-based protein and important minerals like iron and magnesium. Together, they offer a nutritious, low-calorie option that supports overall health and well-being.
While you can eat frozen peas straight from the freezer, it's not typically recommended. Frozen peas are blanched before freezing, which makes them safe to eat without cooking, but they taste much better when thawed and heated. Eating them directly from the freezer can be unpleasantly cold and might affect their texture. For the best flavor and texture, it's better to cook or at least thaw them before eating.
In the movie "Forrest Gump," the character, Forrest Gump, famously said, "Me and Jenny goes together like peas and carrots." This line illustrates Forrest's deep affection and inseparable bond with his childhood friend and love interest, Jenny. The comparison of their relationship to peas and carrots highlights the idea of two things that naturally complement each other and are meant to be together. It has since become an iconic phrase, symbolizing enduring friendship and love.
Frozen peas and carrots are partially cooked through a process called blanching before they are frozen. Blanching involves briefly boiling the vegetables and then rapidly cooling them to preserve their color, texture, and nutritional value. This means that while they are not fully cooked, they have been prepared enough that they cook quickly when you're ready to use them, making them a convenient and time-saving option for various recipes.
If you have made this frozen peas and carrots recipe, please take a moment to leave a comment and a rating below. This will motivate me to create more good content for you! You can also engage with me on Twitter, Facebook, and Instagram. - Padma
📖 Recipe
Buttery Frozen Peas And Carrots Recipe in 15 minutes!
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Ingredients
Equipment
Instructions
- Wash and chop the carrots into small pieces.
- Slice the coconut as thinly as possible.
- Measure the frozen peas and the rest of the ingredients, and keep them ready.
- Add butter to the skillet on medium heat. When the butter begins to melt, add the diced carrots. Stir to coat the carrots with butter. Turn the heat to medium-high. When the butter-carrot mixture begins to sizzle, cover and cook for 3-4 minutes, or until the carrots are halfway cooked.1 tablespoon butter, ½ lb. (~225g) carrots
- Uncover and add the frozen peas. Stir again, cover, and cook for 4-5 minutes, or until the carrots are tender but slightly crunchy, and the peas are wrinkly but still vibrant green.Cook for another 2 minutes if you prefer your carrots without the crunch.½ lb. (~225g) frozen peas
- Remove the lid and add salt and pepper. Mix well and sauté, uncovered, for another couple of minutes to allow the vegetables to absorb the seasoning.1 teaspoon salt, ½ teaspoon ground pepper
- Remove the skillet from the heat, add the coconut slices, mix, and serve warm.1 oz. (~30g) coconut pieces
Nutrition
The nutritional information is calculated using an online calculator and is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionists' advice. Changing the quantities and cooking technique will alter the nutritional calculations.
Video
Notes
Alternative quantities provided in the recipe card are for 1x only.
Our content aims to be informative and educational, but it should not replace professional medical advice. Since manufacturing processes can vary and cross-contamination is possible, it's essential to verify product labels and allergen information. Make sure all ingredients align with your specific allergies. As readers, you bear the responsibility for ensuring allergen safety when buying or consuming foods.
Pradnya says
Love the recipe! Great for summers when I crave light food with coconut.
Padma Kumar says
Yes, the perfect recipe for quick cooking. Thank you for your feedback.
nancy says
thanks for the great reminder to eat more veggies. this one was too easy to make even on a rushed weeknight!
Padma Kumar says
Thank you Nancy. So glad that you liked it.
Sonja says
This reminds me of one of the first things I learned to cook as a kid: Frozen peas and carrots with herb butter. But the coconut really takes it over the top. Thanks for reminding me of an old favourite and making it even better.
Padma Kumar says
Thank you Sonja. So glad that it made you happy.
Juyali says
I would have never thought of adding coconut to my veggies! It tasted so good!
Padma Kumar says
Thank you. I do love its fresh crunchiness. So glad that you liked it.
Ashley says
I would have never thought to put coconut in with peas and carrots, but wow! What a great combo!
Padma Kumar says
Thank you for your feedback Ashley. So happy to read that you liked it.