Description
A simple and comforting side dish featuring tender carrots and sweet peas coated in a light buttery sauce with a hint of savory broth. This quick recipe is perfect for everyday meals or special occasions.
Ingredients
2 tablespoons unsalted butter
1 shallot, diced
1.1 pounds carrots, peeled and thinly sliced
1 cup vegetable broth
1 teaspoon cornstarch
1/4 teaspoon black pepper
14 ounces frozen peas
Instructions
- Peel and thinly slice the carrots and dice the shallot.
- In a large pan over medium heat, melt the butter. Add the shallot and sauté for about 3 minutes until softened and fragrant.
- Add the carrots and cook for 1 minute, stirring occasionally.
- Pour in the vegetable broth and bring to a boil. Reduce heat to medium-low and simmer for about 10 minutes until the carrots are tender.
- Stir in the cornstarch, black pepper, and frozen peas. Continue to simmer for 5 minutes until the peas are heated through and the sauce thickens slightly.
- Serve warm.
Notes
Add extra butter at the end for richer flavor.
Enhance with garlic, parsley, or thyme.
A squeeze of lemon juice adds brightness.
Use onion instead of shallot if needed.
Skip cornstarch for a lighter sauce.
Store in the refrigerator for up to 3 days.
Reheat with a splash of broth or water to maintain moisture.
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 8 g
- Sodium: 320 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 6 g
- Protein: 4 g
- Cholesterol: 20 mg
