Spring Chicken with Peas and Carrots

Spring has truly sprung in our household, and with it, a craving for all things fresh and vibrant. This Spring Peas and Carrots recipe has become an instant family favorite. Even my pickiest eater, who usually shies away from vegetables, couldn’t get enough of the sweet peas and tender carrots, all brought together with a touch of buttery richness and fragrant herbs. It’s a dish that screams springtime on a plate, and I’m so excited to share this simple yet delightful recipe with you all. It’s perfect as a side dish to brighten up any meal, or even as a light lunch on its own. Get ready to embrace the flavors of the season with this incredibly easy and utterly delicious recipe!

Ingredients for Spring Peas and Carrots

• Fresh Peas: 2 cups, shelled or about 1 pound in pods. Fresh peas bring a burst of sweetness and vibrant green color, embodying the essence of spring. If fresh peas are not available, you can use frozen peas, but fresh are highly recommended for the best flavor and texture.
• Carrots: 1 pound, medium-sized, peeled and sliced into rounds or diagonal cuts. Carrots add a lovely sweetness and a beautiful orange hue to the dish. Choose firm carrots for the best texture when cooked.
• Yellow Onion: 1 medium, finely chopped. Onion provides a foundational savory flavor that builds depth in the dish. Yellow onions are a good all-purpose choice, offering a mild yet noticeable flavor when cooked.
• Garlic: 2 cloves, minced. Garlic adds a pungent and aromatic note that complements the sweetness of the peas and carrots. Freshly minced garlic is always preferred for its robust flavor.
• Unsalted Butter: 4 tablespoons (or olive oil for a dairy-free option). Butter (or olive oil) provides richness and helps to sauté the vegetables, enhancing their flavors. Unsalted butter allows you to control the saltiness of the final dish.
• Vegetable Broth: 1/2 cup. Vegetable broth adds moisture and flavor as the vegetables simmer. It helps to create a light sauce and ensures the vegetables are tender and not dry. Low sodium broth is recommended to control salt levels.
• Fresh Parsley: 1/4 cup, chopped. Fresh parsley adds a bright, herbaceous note and a touch of freshness to the finished dish. It’s a classic herb that pairs wonderfully with peas and carrots.
• Fresh Thyme: 1 teaspoon, leaves only. Fresh thyme provides a subtle earthy and slightly minty flavor that enhances the overall complexity of the dish. The small leaves are easy to incorporate and distribute flavor evenly.
• Salt: To taste. Salt is essential for seasoning and enhancing the natural flavors of the vegetables. Start with a moderate amount and adjust to your preference.
• Black Pepper: Freshly ground, to taste. Freshly ground black pepper adds a mild spice and aromatic complexity, complementing the other flavors and adding a subtle kick.
• Lemon Juice: 1 tablespoon, fresh. Fresh lemon juice adds a touch of acidity that brightens the dish and balances the sweetness of the peas and carrots. It also enhances the overall flavors and prevents the dish from being too heavy.

Instructions for Making Spring Peas and Carrots

1. Prepare the Vegetables: Begin by prepping all your vegetables. Shell the fresh peas if using. Peel and slice the carrots into rounds or diagonal slices, about ¼ inch thick. Finely chop the yellow onion and mince the garlic cloves. Freshly chop the parsley and thyme leaves. Having all your ingredients prepped and ready will make the cooking process smooth and efficient. This is a crucial step in ensuring a quick and enjoyable cooking experience.
2. Sauté Aromatics: In a large skillet or sauté pan, melt the unsalted butter (or heat olive oil for a dairy-free version) over medium heat. Once the butter is melted and shimmering, add the chopped onion. Sauté the onion for about 3-5 minutes, or until it becomes softened and translucent. Stir occasionally to prevent browning. Softening the onion first is important as it releases its flavor and creates a flavorful base for the rest of the vegetables.
3. Add Garlic and Carrots: Add the minced garlic to the skillet with the softened onions. Sauté for another minute, or until the garlic becomes fragrant. Be careful not to burn the garlic, as burnt garlic can become bitter. The aroma of sautéed garlic and onions is the start of building layers of flavor in this dish. Next, add the sliced carrots to the skillet. Sauté the carrots for about 5-7 minutes, stirring occasionally, until they begin to slightly soften. This step ensures the carrots are partially cooked before adding the peas, as carrots generally take longer to cook than peas.
4. Introduce the Peas and Broth: Add the fresh peas to the skillet with the carrots and aromatics. Pour in the vegetable broth. Stir everything together to combine. The vegetable broth will provide moisture for simmering and infuse the vegetables with additional flavor.
5. Simmer to Perfection: Bring the mixture to a gentle simmer. Reduce the heat to low, cover the skillet, and let it simmer for about 8-10 minutes, or until the peas are tender-crisp and the carrots are cooked through but still slightly firm. Avoid overcooking the peas as they can become mushy and lose their vibrant color. Simmering gently allows the flavors to meld together beautifully and ensures the vegetables are cooked to the perfect texture.
6. Season and Finish: Remove the lid from the skillet. Stir in the chopped fresh parsley and thyme leaves. Season with salt and freshly ground black pepper to taste. Start with a pinch of each and adjust according to your preference. Finally, stir in the fresh lemon juice. The lemon juice will brighten the flavors and add a final touch of freshness. Taste and adjust seasoning as needed.
7. Serve Immediately: Serve your Spring Peas and Carrots immediately while they are warm and vibrant. This dish is best enjoyed fresh to appreciate the bright colors and flavors of the spring vegetables. Garnish with an extra sprinkle of fresh parsley, if desired, before serving for an added visual appeal.

Nutrition Facts for Spring Peas and Carrots

(Per Serving, based on 6 servings – Note: Nutritional values are approximate and can vary based on specific ingredients and portion sizes.)

• Servings: 6
• Calories per Serving: Approximately 120-150 kcal
• Total Fat: 6-8g (Primarily from butter/olive oil)
• Sodium: Varies based on broth and salt added

This dish is a good source of fiber, vitamins (especially Vitamin A and Vitamin C from carrots and peas), and antioxidants. It’s relatively low in calories and fat, making it a healthy and nutritious side dish option. It’s important to note that these are estimated values, and actual nutrition facts may vary.

Preparation Time for Spring Peas and Carrots

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

This Spring Peas and Carrots recipe is wonderfully quick and easy to prepare, making it perfect for busy weeknights or when you need a flavorful side dish in a hurry. Most of the time is spent prepping the vegetables and then a short simmer time on the stovetop. From start to finish, you can have this vibrant and delicious dish ready in under 40 minutes.

How to Serve Spring Peas and Carrots

Spring Peas and Carrots is a versatile dish that can be served in numerous ways. Here are some delightful serving suggestions:

• Classic Side Dish: Serve alongside roasted chicken, fish, or tofu for a balanced and colorful meal. The bright flavors and vibrant colors of the peas and carrots complement a wide variety of main courses.
• Vegetarian Main Course: Serve over a bed of fluffy quinoa, couscous, or rice for a light and satisfying vegetarian meal. Adding a grain base makes it a more substantial and filling dish.
• Pasta Toss: Toss with cooked pasta, such as penne or farfalle, for a simple and flavorful pasta primavera. Adding a sprinkle of Parmesan cheese (optional for vegan) can enhance the flavors.
• Frittata or Quiche Filling: Incorporate into frittatas or quiches for a spring-inspired brunch dish. The sweetness of the peas and carrots adds a lovely dimension to egg-based dishes.
• Soup Garnish: Use as a vibrant and flavorful garnish for creamy soups, such as potato soup or cream of mushroom soup. A spoonful adds both texture and visual appeal to soups.
• Salad Topping: Let cool and add to salads for a burst of color and sweetness. They pair particularly well with green salads or grain salads.
• Alongside Lamb: Traditionally, peas and carrots are a fantastic accompaniment to lamb dishes, especially roasted lamb or lamb chops. The sweetness of the vegetables balances the richness of the lamb.

Additional Tips for Perfect Spring Peas and Carrots

1. Use Fresh, High-Quality Ingredients: The quality of your ingredients truly shines in this simple recipe. Fresh peas and carrots will provide the best flavor and texture. If fresh peas are unavailable, opt for high-quality frozen peas and thaw them before use.
2. Don’t Overcook the Vegetables: The key to delicious peas and carrots is to cook them until they are tender-crisp. Overcooked peas can become mushy and lose their bright green color, and overcooked carrots can become too soft and lose their sweetness. Simmering for the recommended time should result in perfectly cooked vegetables.
3. Adjust Seasonings to Taste: Seasoning is crucial. Taste the dish throughout the cooking process and adjust salt and pepper as needed. Don’t be afraid to be generous with seasoning to bring out the natural flavors of the vegetables.
4. Add a Pinch of Sugar (Optional): If your peas or carrots aren’t as naturally sweet as you’d like, a tiny pinch of sugar can enhance their sweetness. However, if you are using fresh, seasonal vegetables, this is usually not necessary.
5. Enhance with Herbs: Fresh herbs are essential for adding complexity and freshness. Parsley and thyme are classic choices, but you can also experiment with other herbs like chives, mint, or dill to create different flavor profiles.
6. Make it Vegan: Easily make this recipe vegan by using olive oil instead of butter. Ensure your vegetable broth is also vegan-friendly. The flavor will be slightly different but still delicious.
7. Add Other Vegetables: Feel free to add other spring vegetables to this dish. Asparagus, green beans, or spring onions would be lovely additions. Adjust cooking times accordingly, adding vegetables that take longer to cook first.
8. Make Ahead and Reheat: While best enjoyed fresh, you can make this dish ahead of time and reheat it gently. Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of broth or water if needed to prevent drying out. Be mindful that reheating might slightly soften the vegetables further.

FAQ: Frequently Asked Questions About Spring Peas and Carrots

Q1: Can I use frozen peas instead of fresh peas?
A: Yes, you can definitely use frozen peas if fresh peas are not available. For best results, thaw the frozen peas slightly before adding them to the skillet. Frozen peas are a convenient and readily available alternative, though fresh peas offer a slightly sweeter and brighter flavor.

Q2: Can I add other vegetables to this recipe?
A: Absolutely! This recipe is very versatile. Asparagus, green beans, spring onions, baby spinach, or even small florets of broccoli or cauliflower would be great additions. Consider the cooking times of different vegetables and add them accordingly, starting with those that require longer cooking times.

Q3: Is this recipe vegan or vegetarian?
A: As written, this recipe is vegetarian. To make it vegan, simply substitute the butter with olive oil or another plant-based butter alternative. Always ensure your vegetable broth is also vegan-friendly to keep the entire dish plant-based.

Q4: How long will Spring Peas and Carrots last in the refrigerator?
A: Stored in an airtight container in the refrigerator, cooked Spring Peas and Carrots will last for approximately 2-3 days. While they are best enjoyed fresh, they can be reheated gently for leftovers.

Q5: Can I make this recipe ahead of time?
A: Yes, you can prepare this dish a few hours ahead of time. However, for the best texture and vibrant color, it is recommended to serve it fresh. If making ahead, slightly undercook the vegetables to prevent them from becoming too soft when reheated. Reheat gently before serving.

Q6: How can I make this dish more flavorful?
A: To enhance the flavor, ensure you are using fresh, high-quality ingredients and don’t skimp on seasoning. Sautéing the onions and garlic well is crucial for building a flavorful base. You can also add a pinch of red pepper flakes for a subtle kick, or a splash of white wine to deglaze the pan after sautéing the onions for added depth of flavor. Experiment with different herbs to find your favorite flavor combinations.

Q7: Can I use dried herbs instead of fresh herbs?
A: While fresh herbs are highly recommended for their bright and vibrant flavor, you can use dried herbs in a pinch. If using dried herbs, use about 1/3 of the amount called for fresh herbs, as dried herbs are more concentrated in flavor. Add dried herbs earlier in the cooking process to allow their flavors to fully develop.

Q8: What are some good main courses to serve with Spring Peas and Carrots?
A: Spring Peas and Carrots pairs well with a wide variety of main courses. Some excellent choices include roasted chicken, baked salmon, grilled steak, pan-seared tofu, lentil loaf, or a simple omelet. It’s a versatile side dish that complements both light and hearty meals.

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