Peas and Carrots in Red Sauce

Categories: Lunch Recipes, Passover recipes, Side dishes, Tisha b'av recipes, Vegan recipes, Vegetarian recipes

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Peas and Carrots in Red Sauce

I’m a huge fan of easy recipes because in all honesty, who has the time to spend on complicated recipes that no one might like anyway. Peas and carrots in sauce is one of those great comfort food side dishes. Sometimes it’s hard to believe how many good things you can make from a few pantry staples.  This sauce is fantastic and I always have frozen peas and carrots on hand.
Served with white rice, this is a truly wonderful side dish. Whenever I make this it gives me flashbacks of my childhood. I grew up on this recipe and I’m keeping it alive for the next generation.

Makes 4 servings


2 cups mixed carrots and peas
1 medium onion
2 fat cloves of garlic
2 Tbsp tomato paste
2 cups water
1 Tbsp Moroccan paprika
1/2 tsp spicy paprika
1 heaped Tbsp honey
1 Tbsp chicken bouillon
Ground black pepper
Salt (if needed, to taste)


1. Heat 2-3 Tbsp of oil in a pan. Chop the onion and sauté until golden. Chop the garlic and add to the onion, sauté for 2 minutes.

2. Add the tomato paste, honey, spices, and water. Bring to a boil for 1-2 minutes and add the peas and carrots. Cook for around 15 minutes, stirring occasionally.

Good to know…
You can use canned or frozen. You can make this a day or two beforehand. Best served with white rice, it’s a great combo. Don’t like carrot? You can leave it out and double up on the peas.

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