Buttered Carrots with Peas

These are almost too beautiful to eat, but they won’t last forever, so you may as well go ahead and devour them!  I wish I could say that I noticed a difference in flavor, but there was none.  But just by virtue of the fact of how beautiful they are, that should be enough to elevate each flavorful bite. I was shopping at my local nursery one day and noticed a packet of these seeds on the rack.  I also am fortunate enough to have a friend who loves to grow things, so I asked him if he would like to try these and he was excited to do so.  He is the same coworker who grew the butternut squash for my Butternut Squash Soup.  Then one day, he showed up at work with these in hand:

Holy cow!  My mind began racing of ways to use them.  Since they are already so beautiful, I figured simple would be best. This recipe will only take you 15 minutes to make from start to finish.  But if you don’t have a Farmer’s Market or a gardening friend, regular carrots will also work.  And they will be just as delicious!

Buttered Carrots with Peas
Recipe type: Vegetables and Side Dishes
Prep time: 
Cook time: 
Total time: 
Serves: serves 6
  • 2 Tablespoons salted butter
  • 6 large carrots, cut into ¼-inch slices
  • 1 cup fresh or frozen peas
  • ½ teaspoon kosher salt
  • 1 Tablespoon brown sugar
  1. In a large saucepan set over medium heat, melt the butter. Add the carrots and stir to coat all with butter. Cover and steam until carrots are fork-tender, about 7-9 minutes.
  2. Stir in the brown sugar, salt and peas, making sure to coat the vegetables with the brown sugar.
  3. Cook stirring until the peas are warmed through, about 3 minutes.
  4. Serve immediately.


Et cetera:  Wouldn’t these also be marvelous at Thanksgiving?  Yum!


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