Garlic Butter Veggies
Garlic Butter Courgette, Carrots and Peas (The Perfect Easy Vegetable Side Dish)
If your garden or allotment seems to produce an endless supply of courgettes every summer, you're definitely not alone! Thanks to my mum's allotment, we always have more courgettes than we know what to do with. While courgette soup and summer salads are always a great option, sometimes it's nice to have something a little different.
This Garlic Butter Courgettes, Carrots and Peas recipe is one of my favourite ways to make the most of seasonal vegetables. Tender courgettes are gently sautéed in garlic butter with sweet carrots, garden peas and fragrant thyme to create a simple but flavour-packed side dish that's ready in under 20 minutes.
Although it's perfect during the summer when courgettes are at their peak, it's equally delicious throughout the colder months. Serve it alongside a traditional roast dinner, grilled fish, roast chicken, turkey or even a juicy steak. It's one of those versatile vegetable sides that works with almost any meal.
Why You'll Love This Recipe
A fantastic way to use up fresh summer courgettes
Ready in around 20 minutes
Packed with colourful vegetables
Family-friendly and budget-friendly
The perfect accompaniment to roast dinners, grilled meats and fish
Naturally gluten-free
Servings
Serves: 6 as a side dish
Ingredients
1 tbsp butter
1 tbsp olive oil
3 medium courgettes, washed and roughly chopped
5 carrots, peeled and roughly chopped
1 mug frozen peas
1 garlic clove, crushed
½ tsp dried thyme
Salt and freshly ground black pepper
Method
Place the chopped carrots into a microwave-safe jug or bowl, cover with water and microwave for 8 minutes, until they are just beginning to soften.
Meanwhile, heat the butter and olive oil in a large frying pan over a medium heat.
Stir in the crushed garlic and dried thyme and cook for around 30 seconds until fragrant.
Add the chopped courgettes and toss well to coat them in the garlic butter. Leave them undisturbed for 2 minutes to develop a little colour before turning them over.
Drain the carrots and add them to the pan along with the peas. Season generously with salt and black pepper.
Cook for another 4–5 minutes, stirring occasionally, until the peas are tender and the vegetables are cooked through while still retaining a little bite.
Serve immediately alongside your favourite main course.
Top Tips
Don't overcook the courgettes—they're at their best when they're lightly golden but still hold their shape and have a bit of bite.
Fresh garden peas work beautifully when they're in season.
Add a squeeze of fresh lemon juice just before serving for extra freshness.
Sprinkle over some grated Parmesan for an indulgent finishing touch.
What to Serve With Garlic Butter Courgettes
This easy vegetable side pairs beautifully with:
Roast chicken
Roast turkey
Grilled salmon
Pan-fried cod
Roast beef
Pork chops
Homemade meatballs
Steak
Vegetarian nut roast
Storage
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a frying pan or microwave until piping hot.
Frequently Asked Questions
Can I make this ahead of time?
Yes. Cook the vegetables slightly under so they don't become too soft when reheated.
Can I use frozen peas?
Absolutely. Frozen peas work perfectly and require no defrosting beforehand.
Can I add other vegetables?
Definitely! Green beans, asparagus, broccoli, sugar snap peas or sweetcorn all work well in this recipe.
Can I make it vegan?
Yes. Simply swap the butter for a plant-based alternative while keeping the olive oil.
This easy garlic butter vegetable medley is proof that simple ingredients can make an incredibly delicious side dish. Whether you're making the most of a summer glut of courgettes or looking for an easy vegetable accompaniment to your Sunday roast, this colourful recipe is one you'll come back to again and again.
Comments
Post a Comment