Brown Butter Peas and Carrots
A simple way to add incredible flavor to this basic vegetable side dish recipe without a lot of fuss. Quick, easy, healthy, and flavorful!
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 servings
- 1 pound carrots, peeled and cut into quarter inch thick slices
- 1 Tablespoon unsalted butter
- 8 ounces frozen peas
- 1 teaspoon fresh thyme leaves optional
- salt and pepper to taste
Place carrots in a steamer rack over simmering water and steam until crisp-tender, as you prefer.
While the carrots are steaming, heat a medium skillet over medium-low heat. Add the butter, let it melt and start to foam. Stir frequently until the butter becomes golden in color and some brown bits start to collect at the bottom. Be careful not to burn the butter.
Add the carrots and peas to the butter, stir to coat the peas and carrots.
Cook until peas are hot and carrots have developed a nice golden color. This will only take a few minutes.
Stir in the thyme and season to taste with salt and pepper.
Serve immediately. They can also be stored in the refrigerator overnight in an airtight container. Then reheat in a skillet or in the microwave.
- I like to cut my carrots at an angle, but this is just for appearance. You can just cut them into circles.
- If you want to make this all in one pot, you can steam your carrots and remove them from the pot. Then, after pouring out the water, brown the butter in the same pot and proceed.
Serving: 1g | Calories: 71kcal | Carbohydrates: 8g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 3mg | Potassium: 138mg | Fiber: 2g | Sugar: 3g | Vitamin A: 545IU | Vitamin C: 23.5mg | Calcium: 14mg | Iron: 0.9mg