Best 11 Pea Pod Carrot Medley Recipes

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Are you searching for a vibrant and flavorful dish that packs a nutritional punch? Look no further than the pea pod carrot medley. This colorful combination of sweet, tender pea pods and crisp, juicy carrots offers a symphony of flavors and textures that will tantalize your taste buds. Whether you're a seasoned cook or a beginner looking to expand your culinary skills, this versatile dish is sure to become a favorite in your kitchen. Pea pods and carrots are nutritional powerhouses, loaded with essential vitamins, minerals, and antioxidants that contribute to overall well-being. They're low in calories and high in fiber, making them an ideal choice for those seeking a nutritious and satisfying meal.

Here are our top 11 tried and tested recipes!

ROASTED ROOT VEGETABLE MEDLEY



Roasted Root Vegetable Medley image

Serve Food Network's Roasted Root Vegetable Medley recipe, which includes carrots, beets, parsnips, turnips and potatoes, alongside a meaty main.

Provided by Food Network

Categories     side-dish

Time 1h15m

Yield 10 to 12 servings

Number Of Ingredients 13

8 to 12 slender carrots, peeled and trimmed
8 to 12 baby turnips, peeled
6 to 8 fingerling potatoes, scrubbed and cut lengthwise in halves
1 or 2 large parsnips, peeled, trimmed, and cut diagonally into 1-inch-thick slices
1 or 2 medium onions, trimmed, peeled and halved, each 1/2 cut into quarters
1 or 2 large beets, peeled and cut into thick wedges
1 or 2 kohlrabi bulbs, peeled and cut into thick wedges
1 celery root, trimmed and halved, halves cut crosswise into 1-inch-thick slices
1 whole head garlic, separated into cloves, unpeeled
2 or 3 sprigs fresh rosemary, sage, or thyme
Salt
Freshly ground black pepper
Extra-virgin olive oil

Steps:

  • Preheat the oven to 400 degrees F.
  • Put all the vegetables and the herb sprigs in a large baking dish. Season well with salt and black pepper, drizzle generously with olive oil, and toss them with your hands to coat them evenly.
  • Put the baking dish in the preheated oven and cook, stirring the vegetables occasionally, until they are tender and golden brown, about 45 minutes. Serve the vegetables from their baking dish or transfer them to a platter to accompany a roasted main course.

PEA POD CARROT MEDLEY



Pea Pod Carrot Medley image

We grow pea pods, and I wanted to use them in something other than stir-fries. This fit the bill! I've carried it to church potlucks and received compliments on its pretty orange glaze and fresh taste. -Josie Smith, Winamac, Indiana

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 2 servings.

Number Of Ingredients 7

2 medium carrots, sliced
2 cups fresh sugar snap peas, trimmed
1 teaspoon cornstarch
1/2 teaspoon grated orange zest
1/3 cup orange juice
2 teaspoons reduced-sodium soy sauce
1/4 teaspoon salt

Steps:

  • Place carrots and water to cover in a small saucepan; bring to a boil. Reduce heat; simmer, covered, 5 minutes. Add peas; simmer, covered, until peas are crisp-tender, 2-3 minutes. Drain and remove vegetables from pan; set aside., In same pan, mix remaining ingredients until cornstarch is dissolved; bring to a boil. Cook and stir until thickened, 1-2 minutes. Add vegetables; toss to coat.

Nutrition Facts : Calories 119 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 535mg sodium, Carbohydrate 23g carbohydrate (12g sugars, Fiber 6g fiber), Protein 6g protein. Diabetic Exchanges

CREAMY VEGETABLE MEDLEY



Creamy Vegetable Medley image

This vegetable dish is so easy and so good. It can be made early and baked later. You can also double this recipe and bake in a 9x13 inch baking dish.

Provided by Toni

Categories     Side Dish     Casseroles

Time 50m

Yield 6

Number Of Ingredients 6

1 (16 ounce) package frozen broccoli, carrots and cauliflower combination
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup shredded Cheddar cheese, divided
⅓ cup sour cream
1 (2.8 ounce) package French-fried onions, divided
¼ teaspoon black pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cook vegetables according to package directions; drain. In a large bowl combine vegetables, mushroom soup, 1/2 cup cheese, sour cream, 1/2 can fried onions and pepper. Transfer to a deep pie plate.
  • Bake in preheated oven for 30 minutes. Sprinkle with remaining cheese and fried onions; bake 5 minutes longer.

Nutrition Facts : Calories 279.1 calories, Carbohydrate 20 g, Cholesterol 25.4 mg, Fat 18.8 g, Fiber 3 g, Protein 8.4 g, SaturatedFat 8.3 g, Sodium 599.2 mg, Sugar 0.9 g

PEA PODS AND GREENS MEDLEY



Pea Pods and Greens Medley image

From Betty's Soul Food Collection... Blended in perfect harmony, sugar snap peas, carrots and collard greens are simmered in a deliciously seasoned chicken broth, then dressed with zesty red pepper sauce.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 6

Number Of Ingredients 9

3/4 cup Progresso™ chicken broth (from 32-oz carton)
3 cups frozen chopped collard greens (from 16-oz bag)
2 teaspoons cider or white vinegar
1/2 teaspoon onion powder
1/2 teaspoon seasoned salt
1/4 teaspoon garlic powder
1 1/2 cups ready-to-eat baby-cut carrots, quartered lengthwise
1 1/2 cups frozen sugar snap peas
Red pepper sauce, if desired

Steps:

  • In 2-quart saucepan, heat broth to boiling. Stir in collard greens, vinegar, onion powder, seasoned salt and garlic powder. Return to boiling. Reduce heat to medium-low; cover and boil gently 10 minutes.
  • Stir in carrots. Cover; cook 8 minutes. Stir in pea pods; cover and cook 2 to 3 minutes longer or until carrots and pea pods are crisp-tender. Serve with red pepper sauce.

Nutrition Facts : Calories 70, Carbohydrate 12 g, Cholesterol 0 mg, Fiber 4 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 3 g, TransFat 0 g

VEGETABLE MEDLEY



Vegetable Medley image

A vegetable medley that is soooo good!

Provided by UPPERAIRS

Categories     Side Dish     Vegetables

Time 2h10m

Yield 5

Number Of Ingredients 9

¼ cup olive oil
2 large sweet potatoes, sliced
4 red potatoes, cubed
1 large onion, sliced into rings
1 teaspoon minced garlic
2 green bell peppers, sliced
2 red bell peppers, sliced
2 carrots, shredded
¼ cup Italian-style seasoning

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Coat the bottom of a 9x13 inch baking dish with oil. Spread sweet potatoes on the bottom, then top with red potatoes, onion, garlic, green bell peppers, red bell peppers and carrots. Sprinkle seasoning generously over all and cover dish with aluminum foil.
  • Bake at 350 degrees F 1 1/2 hours or until potatoes are cooked through and tender; remove foil cover and stir.
  • Change oven temperature to 425 degrees F (220 degrees C) and bake mixture in oven for another 1/2 hour, or until browned on top.

Nutrition Facts : Calories 319.9 calories, Carbohydrate 50.2 g, Fat 11.7 g, Fiber 8 g, Protein 6.1 g, SaturatedFat 1.7 g, Sodium 48.5 mg, Sugar 10.4 g

SIMPLE VEGETABLE MEDLEY



Simple Vegetable Medley image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 10

1 1/2 cups broccoli florets
1 1/2 cups cauliflower florets
3/4 cup green beans, cut into 1-inch pieces
2 medium carrots, thinly sliced
1 medium red bell pepper, cut into 1-inch julienne strips
1/2 cup sliced fresh mushrooms
1/2 cup Filippo Berio Extra Virgin Olive Oil
2 tablespoons red wine vinegar
1/4 cup chopped scallions
1/4 teaspoon dried thyme leaves

Steps:

  • Steam broccoli, cauliflower, green beans, and carrots in a vegetable steamer 5 to 10 minutes, or cook covered in a microwave with a little water until crisp-tender.
  • Transfer to a large serving bowl. Add red pepper and mushrooms to bowl and toss to mix.
  • In a small bowl, combine olive oil, vinegar, scallions, and thyme with a wire whisk. Drizzle over vegetables and serve.
  • Recipe provided by Low Cholesterol Olive Oil Cookbook

CARROT & SQUASH ROASTED VEGETABLE MEDLEY



Carrot & Squash Roasted Vegetable Medley image

Make and share this Carrot & Squash Roasted Vegetable Medley recipe from Food.com.

Provided by Dine Dish

Categories     Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 7

1/4 cup butter or 1/4 cup margarine
1 teaspoon dried sage
1 clove garlic, finely chopped
1/2 lb Brussels sprout, cut in half
1/2 lb parsnip, peeled and cut into 2 inch pieces
1/4 lb cut baby carrots
1 small butternut squash, peeled,seeded and cut into 1 inch pieces

Steps:

  • Heat oven to 375ºF.
  • Melt butter in 1-quart saucepan over medium heat; stir in sage and garlic.
  • Place remaining ingredients in ungreased rectangular pan, 13x9x2 inches.
  • Pour butter mixture over vegetables; stir to coat.
  • Cover and bake 25 to 30 minutes, stirring occasionally, until vegetables are crisp-tender.

HONEY-GLAZED PEA PODS & CARROTS



Honey-Glazed Pea Pods & Carrots image

I love fresh cooked carrots and pea pods. Put together with the honey glaze makes me like them more!

Provided by keen5

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 6

3/4 cup water
2 cups carrots, diagonally sliced 1/4 inch (4 medium)
8 ounces fresh pea pods, washed,remove tips and strings or 2 (6 ounce) packages frozen pea pods
3 tablespoons butter or 3 tablespoons margarine
1/2 teaspoon cornstarch
2 tablespoons honey

Steps:

  • In 2-qt saucepan bring water to a full boil.
  • Add carrots, cover; cook over medium heat until carrots are crisply tender (about 10 to 12 minutes).
  • Add pea pods; continue cooking until pea pods are crisply tender (about 1 to 2 minutes).
  • Drain; set aside.
  • In same pan melt butter; stir in cornstarch.
  • Add carrots, pea pods and honey.
  • Cook over medium heat, stirring occasionally, until heated through (about 2 to 3 minutes).

PEA POD MEDLEY



Pea Pod Medley image

Number Of Ingredients 4

1 cup frozen sweet peas
1 cup frozen sugar snap peas
1 tablespoon margarine or butter
1 garlic clove, minced

Steps:

  • MICROWAVE DIRECTIONS: In 1 1/2-quart microwave-safe casserole, combine all ingredients cover. Microwave on high for 5 to 6 minutes or until vegetables are thoroughly heated, stirring twice during cooking.Nutrition Information Per Serving: Serving Size: 1/2 Cup * Calories: 60 * Calories from Fat: 25 * % Daily Value: Total Fat: 3 g 5% * Saturated Fat: 1 g 5% * Cholesterol: 0 mg 0% * Sodium: 70 mg 3% * Total Carbohydrate: 6 g 2% * Dietary Fiber: 2 g 8% * Sugars: 2 g * Protein: 2 g * Vitamin A: 8% * Vitamin C: 20% * Calcium: 0% * Iron: 4% * Dietary Exchanges: 1 Vegetable, 1/2 Fat

Nutrition Facts : Nutritional Facts Serves

STRING BEAN AND CARROT MEDLEY



String Bean and Carrot Medley image

Simple seasoning allows the flavors of the string beans and carrots to really stand out.From the book "Jamaican Cooking" by Lucinda Scala Quinn (Macmillan).

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 5

1 pound string beans
4 carrots
2 tablespoons butter
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Wash and remove the ends from the beans and slice them diagonally into 1-inch pieces. Peel the carrots and slice them into thin discs. Toss the two vegetables together and place them in a steamer or a pot with 1/2 inch of water. Cover and cook gently until just tender, 4 to 5 minutes.
  • In a bowl, toss the vegetables with the butter, salt, and black pepper, and turn them onto a large serving plate.

PEA POD MEDLEY



Pea Pod Medley image

Number Of Ingredients 4

1 cup frozen sweet peas
1 cup frozen sugar snap peas
1 tablespoon margarine or butter
1 garlic clove, minced

Steps:

  • MICROWAVE DIRECTIONS: In 1 1/2-quart microwave-safe casserole, combine all ingredients cover. Microwave on high for 5 to 6 minutes or until vegetables are thoroughly heated, stirring twice during cooking.Nutrition Information Per Serving: Serving Size: 1/2 Cup * Calories: 60 * Calories from Fat: 25 * % Daily Value: Total Fat: 3 g 5% * Saturated Fat: 1 g 5% * Cholesterol: 0 mg 0% * Sodium: 70 mg 3% * Total Carbohydrate: 6 g 2% * Dietary Fiber: 2 g 8% * Sugars: 2 g * Protein: 2 g * Vitamin A: 8% * Vitamin C: 20% * Calcium: 0% * Iron: 4% * Dietary Exchanges: 1 Vegetable, 1/2 Fat

Nutrition Facts : Nutritional Facts Serves

Tips:

  • Choose fresh and tender vegetables: Select pea pods that are bright green and have a crisp texture. Carrots should be firm and smooth, with no signs of wilting or bruising.
  • Blanch the vegetables briefly: Blanching helps preserve the vibrant color and crispness of the vegetables. To blanch, bring a large pot of salted water to a boil. Add the pea pods and carrots and cook for 2-3 minutes, or until the vegetables are tender-crisp. Immediately transfer the vegetables to an ice bath to stop the cooking process.
  • Use a variety of seasonings: This recipe is simple, but you can easily add more flavor by using a variety of seasonings. Some good options include garlic, ginger, soy sauce, sesame oil, and black pepper.
  • Serve warm or cold: Pea pod carrot medley can be served warm or cold. It's a great side dish for grilled chicken, fish, or tofu. It can also be served as a light lunch or snack.

Conclusion:

Pea pod carrot medley is a delicious and healthy side dish that's easy to make. It's a great way to get your daily dose of vegetables, and it's also a good source of fiber, vitamins, and minerals. So next time you're looking for a simple and tasty side dish, give pea pod carrot medley a try.

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