Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Peas and Carrots with Lemon, Dill, and Mint

Servings: eight.

Remember the frozen version of peas and carrots? The dish gets an update here: no square carrots in sight.


  • 1-2 medium lemons
  • 1/2 cup extra-virgin olive oil
  • 1 Tbs. minced fresh mint
  • 1 tsp. minced fresh dill
  • Kosher salt and freshly ground black pepper
  • 2 bunches small young carrots, preferably with tops (about 2 lb.)
  • 8 oz. fresh sugar snap peas, trimmed and strings removed

Nutritional Information

  • Calories (kcal) : 180
  • Fat Calories (kcal): 120
  • Fat (g): 14
  • Saturated Fat (g): 2
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 10
  • Cholesterol (mg): 0
  • Sodium (mg): 150
  • Carbohydrates (g): 14
  • Fiber (g): 4
  • Protein (g): 2


  • Finely grate 1/2 tsp. zest from a lemon and then juice the lemon to yield 1/4 cup (if it yields less, juice the second lemon). In a large bowl, whisk the zest, juice, oil, mint, dill, 1/2 tsp. salt, and 1/8 tsp. pepper.
  • Trim the tips and all but about 1/2 inch of the greens from the carrots and then peel them. In a large pot fitted with a steamer insert, bring an inch of water to a boil over high heat. Have ready a large bowl of ice water. Lay the carrots in the basket of the steamer, cover tightly, and steam until crisp-tender, 4 to 5 minutes. Cool the carrots in the ice water for a few minutes; then lift them out and add to the dressing.
  • Steam the peas in the same pot until barely tender, about 3 minutes. Cool them in the ice water for a few minutes, drain, and add to the carrots. Stir to coat the vegetables in the dressing. Taste and add more salt, if needed.
  • Let the vegetables sit for at least 30 minutes and up to 1 hour, tossing occasionally. With a slotted spoon, transfer the vegetables to a serving platter. Serve chilled or at room temperature.

Make Ahead Tips

You can make the entire dish up to 1 hour in advance.


Rate or Review

Reviews (3 reviews)

  • Janet687 | 04/22/2019

    Forgot the star rating on my previous post.

  • Janet687 | 04/22/2019

    Made these yesterday for Easter dinner (19 people) using 2 bags of Trader Joe's Les Petites Carrots of many colors. These carrots were already trimmed and peeled, cutting prep time to zero. Beautiful presentation with vibrant color. The flavor of the vegetable shined through, and the vinaigrette only enhanced the flavors. Rave reviews all the way around. Will absolutely make again.

  • User avater
    mgssts63 | 04/13/2009

    I made this for a family dinner and only one person really loved it -- apparently not a lot of vegetable lovers!! I thought it was just okay myself but then again I mostly prefer vegetables just raw and plain.

Rate this Recipe

Write a Review


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.