Best 14 Lemon Butter Peas With Shredded Carrots Recipes

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Lemon butter peas with shredded carrots is a delicious and versatile dish that can be served as a side dish or a main course with a side of rice. The sweet peas and carrots are tossed in a creamy lemon butter sauce that is bursting with flavor. This dish is also packed with nutrients, making it a healthy and satisfying meal. Whether you're looking for a quick and easy weeknight dinner or a dish to impress your guests, lemon butter peas with shredded carrots is sure to be a hit.

Here are our top 14 tried and tested recipes!

BUTTERY PEAS AND CARROTS



Buttery Peas and Carrots image

Buttery Peas and Carrots is a classic and healthy side dish that's perfect for any dinner.

Provided by Stephanie Manley

Categories     Side Dish

Number Of Ingredients 7

2 cups frozen peas
1 pound baby carrots (or 4 large carrots)
2 tablespoons finely chopped white onion (or shallots)
4 tablespoons butter
1/2 cup water (or chicken stock )
1 teaspoon salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Heat butter in sauté pan over medium heat. Use a pan that has a lid so you can cover it for the final cooking step.
  • When the butter foams, add finely chopped onion.
  • Cook and stir for 2 minutes.
  • Add carrots and cook until they are tender.
  • Add frozen peas and stir to coat them well.
  • Add water or chicken stock, salt, and pepper.
  • Cover and cook for 6 to 8 minutes or until the peas are cooked through.

Nutrition Facts : Calories 201 kcal, Carbohydrate 20 g, Protein 5 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 30 mg, Sodium 775 mg, Fiber 7 g, Sugar 10 g, ServingSize 1 serving

SUNNY'S 5-INGREDIENT LEMON AND CHEESE PEAS



Sunny's 5-Ingredient Lemon and Cheese Peas image

Provided by Sunny Anderson

Categories     side-dish

Time 20m

Yield 8 to 12 servings

Number Of Ingredients 7

1/2 cup (8 tablespoons) olive oil or salted butter
2 cloves garlic, minced or grated on a rasp grater
Zest and juice of 1 lemon
4 tablespoons fresh thyme leaves, gently chopped
Kosher salt and freshly ground black pepper
4 cups fresh spring, English or snow peas
8 to 12 ounces shaved or grated Pecorino-Romano cheese

Steps:

  • In a pan on medium-low heat, add the olive oil (or butter), garlic and lemon zest. Cook, stirring, so the garlic and zest can steep without browning, about 5 minutes. Add the lemon juice, thyme, a pinch of salt and a few more grinds of black pepper than you normally would. Move the contents of the pan around a bit more while cooking, until the thyme is darker in color and the pan is fragrant, about 5 more minutes.
  • Add the peas and toss to warm and coat, about 4 minutes. Pour into a serving dish and top with the cheese.

CARROTS WITH LEMON BUTTER



Carrots with Lemon Butter image

This fresh, colorful side perks up just about any main dish. -Agnes Ward, Stratford, Ontario

Provided by Taste of Home

Categories     Side Dishes

Time 10m

Yield 4 servings.

Number Of Ingredients 7

1 pound fresh baby carrots
2 tablespoons water
2 tablespoons butter
1 tablespoon lemon juice
1 teaspoon grated lemon zest
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Place carrots and water in a microwave-safe bowl. Cover and microwave on high for 4-6 minutes or until crisp-tender; drain and keep warm., In another microwave-safe bowl, combine the remaining ingredients; cook on high for 30-45 seconds or until butter is melted. Pour over carrots and toss to coat.

Nutrition Facts : Calories 91 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 276mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

BUTTERY PEAS AND CARROTS



Buttery Peas and Carrots image

This simple side dish is one you'll rely on often to serve with a variety of main courses. The hint of sugar brings out the vegetables' natural sweetness.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 6

2-1/2 cups baby carrots, halved lengthwise
2 tablespoons butter
1-1/2 cups frozen peas
2 tablespoons water
1 teaspoon sugar
Salt and pepper to taste

Steps:

  • In a skillet, saute carrots in butter for 5 minutes. Stir in the remaining ingredients. Cover and simmer for 10-12 minutes or until the vegetables are tender.

Nutrition Facts : Calories 127 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 188mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 4g fiber), Protein 3g protein.

LEMON-GLAZED CARROTS



Lemon-Glazed Carrots image

Very easy and quick to make!

Provided by REBECCARIVINIUS

Categories     Side Dish     Vegetables     Carrots     Glazed Carrot Recipes

Time 20m

Yield 2

Number Of Ingredients 5

2 carrots, sliced 1/4-inch thick
1 tablespoon butter
1 tablespoon brown sugar
1 teaspoon lemon juice
1 pinch salt and ground black pepper to taste

Steps:

  • Place carrots into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until carrots are tender, about 8 minutes. Drain.
  • Heat butter in a skillet over medium heat; cook and stir carrots, brown sugar, and lemon juice in the melted butter, stirring often, until sugar has dissolved, 2 minutes.

Nutrition Facts : Calories 102.4 calories, Carbohydrate 12.7 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 1.7 g, Protein 0.6 g, SaturatedFat 3.7 g, Sodium 84.9 mg, Sugar 9.5 g

LEMON BUTTER PEAS WITH SHREDDED CARROTS



Lemon Butter Peas With Shredded Carrots image

Make and share this Lemon Butter Peas With Shredded Carrots recipe from Food.com.

Provided by Marie

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

1 (9 ounce) package frozen peas
1 (10 ounce) package shredded carrots
1 tablespoon oil
2 tablespoons butter
1 lemon, juice of
3/4 teaspoon mccormick lemon and herb seasoning

Steps:

  • Thaw peas and set aside.
  • Stir fry carrots in oil for 5 minutes or until tender, but still crisp.
  • Do not allow to brown.
  • When carrots are done, add peas and heat through.
  • Remove from heat and add remaining ingredients.
  • Stir until all are coated with the sauce.

SUGAR SNAP PEAS WITH BROWN BUTTER, LEMON AND HORSERADISH



Sugar Snap Peas with Brown Butter, Lemon and Horseradish image

Provided by Food Network

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 5

1 pound sugar snap peas (can substitute with snow peas or green beans)
1 small piece fresh horseradish (no more than 1 inch needed)
2 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
Juice from 1/2 lemon

Steps:

  • With a paring knife, remove the stems and peel the pod strings of the sugar snaps. Set aside.
  • Using a peeler, remove the rough, outer skin of the horseradish. (Only remove the desired amount to be used, leaving the rest of the root intact.)
  • In a large saute pan over medium-high heat, add the butter. Gently swirl the butter and lightly agitate with a small whisk. Season with some black pepper. Once the milk solids begin to turn golden brown, after about 2 minutes, add the cleaned snap peas. Toss them twice in the pan, then add the lemon juice and season with salt.
  • Transfer to a serving vessel. Using a hand-held grater, grate the peeled horseradish over the top.

LEEKS & PEAS IN LEMON BUTTER



Leeks & peas in lemon butter image

You get two veg for the price of one pan with this veggie side dish, and it's a good source of vitamin C

Provided by Good Food team

Categories     Buffet, Dinner, Side dish, Vegetable

Time 20m

Number Of Ingredients 4

6 leeks , each one cut on the angle into 5-6 pieces
250g frozen petits pois
50g cold butter
juice ½ lemon

Steps:

  • Boil the leeks in salted water for 6 mins until tender, but still holding their shape. Drain, leaving a little water in the pan, then return the leeks to the pan. Place over a low heat and stir in the peas and butter, cooking until the butter has melted and the peas are hot. Add the lemon juice, season with salt and pepper and serve straight away.

Nutrition Facts : Calories 111 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.14 milligram of sodium

LEMON PEPPER PEAS



Lemon Pepper Peas image

This is a fast and easy side dish to go with chicken, beef or pork. The entire family will love these peas.

Provided by Jane Sickbert

Categories     Side Dish     Vegetables     Green Peas

Time 10m

Yield 4

Number Of Ingredients 5

1 (10 ounce) package frozen green peas, thawed
1 tablespoon water
2 tablespoons butter or margarine
1 pinch lemon pepper
1 pinch dried dill weed

Steps:

  • Place the peas and water into a microwave-safe bowl. Cover loosely, and microwave for 3 to 4 minutes, or until peas are tender. Stir in butter, and sprinkle with lemon pepper and dill. Serve warm.

Nutrition Facts : Calories 106.5 calories, Carbohydrate 9.9 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 3 g, Protein 3.8 g, SaturatedFat 3.7 g, Sodium 178.6 mg, Sugar 3.8 g

QUICK CARROTS AND SNAP PEAS WITH LEMONY MUSTARD DRESSING



Quick Carrots and Snap Peas with Lemony Mustard Dressing image

A bright side dish featuring spring seasonal produce like carrots and snap peas will perk up any Easter dinner table or buffet. The fact that it can serve a crowd while taking only 30 minutes from start to finish makes it a superstar side for special springtime occasions.

Provided by Greg Lofts

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 30m

Yield Serves 10 to 12

Number Of Ingredients 7

2 tablespoons Dijon mustard
1 teaspoon finely grated lemon zest, plus 3 tablespoons fresh juice
Kosher salt and freshly ground pepper
1/3 cup extra-virgin olive oil
1 1/2 pounds carrots, peeled and cut on the bias into 1/4-inch-thick slices (4 1/2 cups)
3 tablespoons unsalted butter
12 ounces sugar snap peas, trimmed if stringy, halved on the bias

Steps:

  • Whisk together mustard and lemon zest and juice. Season generously with salt and pepper and slowly whisk in oil.
  • Combine carrots, butter, 1/2 cup water, and 1 1/2 teaspoons salt in a large straight-sided skillet or wide, shallow pot. Bring to a boil, then cover, reduce heat to medium, and simmer 5 minutes. Uncover and cook, stirring occasionally, until carrots are just tender but holding their shape, 5 to 7 minutes more.
  • Stir in snap peas and continue cooking just until peas have turned crisp-tender and bright green, about 2 minutes. Remove from heat and carefully drain any liquid remaining in skillet; toss with half of mustard dressing and season to taste. Serve, with remaining dressing on the side.

CARROTS AND SUGAR SNAP PEAS



Carrots and Sugar Snap Peas image

I make this quick vegetable side to go alongside many dinner entrees. It is especially good with the Chicken Ponzu Over Rice recipe I have posted.

Provided by TasteTester

Categories     Vegetable

Time 13m

Yield 4 serving(s)

Number Of Ingredients 4

8 ounces fresh sugar snap peas
8 ounces fresh baby carrots
1 tablespoon butter
1/8 teaspoon garlic powder

Steps:

  • Soften the butter by cooking in microwave for up to 1/2 minute until soft enough to mix it with the garlic powder. Set aside.
  • Snip the ends of the peas, if needed. Set aside. Place carrots in microwave-safe bowl; cover and microwave on high for 5 minutes.
  • Stir in the sugar snap peas and the garlic butter. Cover and microwave on high 3-4 minutes or until tender. Stir and serve.

SUGAR SNAP PEAS WITH LEMON BUTTER



Sugar Snap Peas with Lemon Butter image

Categories     Side     Vegetarian     Quick & Easy     Pea     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 3

1 pound sugar snap peas, trimmed
1 1/2 tablespoons unsalted butter
3/4 teaspoon freshly grated lemon zest

Steps:

  • In a large saucepan of boiling salted water blanch the snap peas for 1 minute, drain them, and plunge them into a bowl of ice and cold water to stop the cooking. Drain the peas well. The peas may be prepared up to this point 1 day in advanced and kept covered and chilled. In a large heavy skillet melt the butter with the zest, add the peas and salt and pepper to taste, and heat the peas over moderately low heat, stirring, until they are hot.

BUTTERED SNAP PEAS AND CARROTS



Buttered Snap Peas and Carrots image

Serve this colorful side with our Apricot-Bourbon Glazed Ham as part of your Easter feast -- or any sunny spring celebration.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 5

2 pounds baby carrots, tops trimmed
1 1/2 pounds snap peas
2 tablespoons unsalted butter
Coarse salt and ground pepper
2 tablespoons chopped fresh chives

Steps:

  • In a large straight-sided skillet, bring 1/2 cup water to a simmer over medium. Add carrots, cover, and cook 3 minutes. Add snap peas, cover, and cook until vegetables are crisp-tender, about 4 minutes. Add butter and cook, stirring, until butter melts and coats vegetables. Season with salt and pepper. To serve, sprinkle with chives.

Nutrition Facts : Calories 105 g, Fat 3 g, Fiber 5 g, Protein 3 g, SaturatedFat 2 g

SNAP PEAS AND CARROTS



Snap Peas and Carrots image

Categories     Vegetable     Side     Vegetarian     Quick & Easy     Carrot     Fall     Sugar Snap Pea     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 1 serving

Number Of Ingredients 8

1/2 lb baby carrots (from 1 bunch), trimmed and peeled
1/4 cup water
1/2 cup sugar snap peas, strings removed and snap peas halved lengthwise diagonally
1 tablespoon fresh orange juice
1/4 teaspoon sugar
1/2 tablespoon unsalted butter
Special Equipment
parchment paper

Steps:

  • Put carrots, water, and salt and pepper to taste in an 8-inch skillet, then cover with a round of buttered parchment paper (buttered side down; parchment should be touching carrots) and simmer until carrots are crisp-tender, about 2 minutes. Remove parchment. Add snap peas and increase heat to high, then cook until peas are crisp-tender and liquid is reduced to about 1 teaspoon, about 1 1/2 minutes. Add orange juice, sugar, and butter, swirling skillet to coat carrots and peas, and cook until liquid is reduced to a syrupy glaze, about 30 seconds. Season with salt and pepper.

Tips:

  • For the freshest flavor, use young peas and carrots. If using frozen peas and carrots, thaw them before cooking.
  • If you don't have fresh lemon juice, you can use bottled lemon juice. However, fresh lemon juice will give the dish a brighter flavor.
  • If you don't have white wine, you can use chicken broth or water. However, white wine will add a nice depth of flavor to the dish.
  • If you like a little spice, you can add a pinch of cayenne pepper or red pepper flakes to the dish.
  • Serve the peas and carrots immediately after cooking, while they are still hot and tender.

Conclusion:

Lemon butter peas with shredded carrots is a quick and easy side dish that is perfect for any occasion. It is light and refreshing, with a bright lemon flavor and a hint of sweetness from the carrots. This dish is also a good source of vitamins and minerals, making it a healthy choice for your family.

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