Peas and Carrots

Bright green peas and warm orange carrots look beautiful on any table. Here are our favorite preparations for each — from classic to unexpected.

See the RecipeJames Baigrie

59 Grated carrot salad

Grated Carrot Salad
This is a French bistro classic--simple to prepare, and perfect as a light side dish. See the recipe for Grated Carrot Salad » Back to Elegant Passover Recipes »
Ben Fink

Peas Braised with Dill and Onions

Dishes such as this one belong to the category of Greek cookery known as latherá, which, loosely translated, means "oil-based stews." The liberal use of olive oil produces a surprisingly light and sweet side dish. **See the recipe for Peas Braised with Dill and Onions »**Melanie Acevedo
See the RecipeAnita Calero

Ragout of Peas and Morels

See the RecipeAnita Calero
Peas and Lettuce

Blanched Peas with Lettuce

Leaves of baby bibb lettuce become nests for single servings of barely cooked fresh green peas, making for a light and simple side dish.Anita Calero
See the RecipeChristopher Hirsheimer

Fusilli with Scampi, Cranberry Beans, and Peas

We whipped up this tasty dish during a trip to Venice using fresh ingredients we found at the local markets. Substitute Venetian scampi with good-quality baby shrimp. See the recipe for Fusilli with Scampi, Cranberry Beans, and Peas »Christopher Hirsheimer

Glazed Carrots

Use carrots with tops attached for this dish--it makes for a hearty presentation, giving the impression they were just picked from the garden that morning. See the recipe for Glazed Carrots »Ben Fink

Pasta with Carrots, Risotto-Style

We adapted this recipe from The Minimalist Cooks Dinner by Mark Bittman. If you can't find the short, twisted "twin" pasta called gemelli, use penne instead. See the recipe for Pasta with Carrots, Risotto-Style »Ben Fink

Maple-Glazed Carrots

Maple-Glazed Carrots
Braising carrots slowly in butter, rather than steaming or boiling them, brings out their natural sweetness. Maple syrup adds a delicate glaze and a rich flavor.Laura Sant

Ground Lamb and Peas in Yogurt

Like many Northern Indian recipes, keema matar calls for a technique known as tarka: that is, frying whole spices and aromatics—such as coriander, cumin, and dried chiles—in clarified butter, or ghee, to enhance their flavor. **See the recipe for Ground Lamb and Peas in Yogurt »**André Baranowski

Chilled Carrot Soup with Fines Herbes Mousse

This intense soup from the French Laundry seems to capture the very essence of fresh carrots. ** See the recipe for Chilled Carrot Soup with Fines Herbes Mousse »**Christopher Hirsheimer
See the RecipeAriana Lindquist
Sweet Peas with Prosciutto (Piselli al Prosciutto)

Sweet Peas with Prosciutto (Piselli al Prosciutto)

In this classic Roman dish, sweet peas are braised until tender and sautéed with salty prosciutto.Todd Coleman

Classic Carrot Cake

Classic Carrot Cake
This version of the cake is a potluck and bake sale favorite; the addition of crushed pineapple helps to keep it sweet and moist.Todd Coleman
Javanese Cucumber and Carrot Pickle (Acar Timun)

Javanese Cucumber and Carrot Pickle (Acar Timun)

This relish is an easy-to-make version of Indonesian pickle.Todd Coleman

Fresh Peas With Lettuce and Green Garlic

Fresh Peas With Lettuce and Green Garlic
This side dish from Andrea Reusing's Cooking in the Moment: A Year of Seasonal Recipes (Clarkson Potter, 2011) is the essence of summer: emerald green vegetables cooked together briefly, until their flavors just meld.Todd Coleman

Cold Pea and Basil Soup

This recipe is excerpted from My Father's Daughter: Delicious, Easy Recipes Celebrating Family & Togetherness by Gwyneth Paltrow. See the recipe for Cold Pea and Basil Soup »Gabriella Gershenson
Indian-Style Carrots With Mustard Seeds (Carrot Kari)

Indian-Style Carrots With Mustard Seeds (Carrot Kari)

These carrots are stewed long enough to concentrate their sweetness; mustard seeds, curry leaves, and chiles provide warm and earthy notes.Todd Coleman
Peas with Orange and Mint

Peas with Orange and Mint

Fresh orange juice and plenty of mint enliven ordinary frozen peas.Todd Coleman

Orange and Honey-Glazed Carrots

Honey makes for a more flavorful glaze for carrots than sugar does. In this dish, orange zest keeps the sweetness from becoming cloying. See the recipe for Orange and Honey-Glazed Carrots »Todd Coleman
Carrot Rice Pudding

Carrot Rice Pudding

Shredded carrots turn soft and sweet in this cardamom-spiced rice pudding.Anna Stockwell
Sautéed Cod with Pea Cream

Sautéed Cod with Pea Cream

Buttery cod is accented with a creamy pea puree and crushed mustard seeds in this light, bright dish.Todd Coleman

Sweet Pea Gnocchi

Sweet Pea Gnocchi
These airy potato pillows get an infusion of color and flavor from sweet peas and fresh mint before being coated in a lemon and herb cream sauce.Anna Stockwell
Cilantro-Mint Chutney

Cilantro-Mint Chutney

This bright, tangy chutney is a great complement to samosas or curry.Todd Coleman