Buttered carrots with peas and thyme recipe

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  • Yield: 6 Servings


  • 2 tablespoons salted butter
  • 6 large carrots, cut into ¼-inch slices
  • 1 cup fresh peas or 1 (8-ounce) package frozen peas
  • 1½ teaspoons fresh thyme or ½ teaspoon dried
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
How to Make It
  1. In a large saucepan set over medium heat, melt the butter. Add the carrots and cook, stirring, until fork-tender, 7 to 9 minutes.
  2. Stir in the peas, thyme, salt, and pepper and cook, stirring, until the peas are warmed through, 2 to 3 minutes (frozen peas may take a couple of extra minutes).

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