Peas and Carrots

If fresh, store in a breathable bag in the crisper drawer. Frozen peas and carrots keep well for up to 8 months; thaw in the fridge or cook directly from frozen.

Add frozen peas and carrots directly to hot dishes in the last 2–3 minutes—they thaw and heat through quickly without becoming mushy.

For a fresher flavor, thaw frozen peas and carrots in the fridge beforehand and drain any excess liquid.

Canned versions are already cooked; rinse to reduce sodium, then warm gently or use cold in salads.

Balance the natural sweetness with acid (lemon, vinegar) or umami (soy sauce, garlic) to prevent one-note dishes.

Butter, cream, and herbs (thyme, dill)

Garlic, ginger, soy sauce, and sesame oil

Onions, celery, and broth (classic mirepoix-adjacent base)

Cheese (cheddar, parmesan) in gratins and casseroles

Overcooking frozen peas and carrots until they're mushy—add them near the end of cooking.

Not draining canned versions, which can water down sauces.

Using at room temperature without thawing, which can drop the temperature of a hot dish.