10 Best Herbs for Peas and Carrots

Knowing what herbs go with peas and carrots can be a challenge.

After all, they are such unique and flavorful vegetables.

But don’t worry, I’m here to help!

I’ve rounded up 10 of the best herbs to use with peas and carrots.

Whether you are looking to add some fresh flavor to your dish or need a little something to tie all the flavors together, one of these herbs is sure to do the trick.

So go ahead and give them a try the next time you make a dish with peas and carrots!

What Herbs Go with Peas and Carrots? 10 Best Herbs

The right herbs can make all the difference when it comes to peas and carrots.

A good herb will enhance the natural flavor of the vegetables and help to bring out their sweetness.

On the other hand, a bad herb can easily overwhelm the delicate flavors of the peas and carrots and leave you with a bland dish.

Fortunately, there are a number of great herbs that pair well with peas and carrots.

Here are 10 of the best herbs for peas and carrots:

Basil

Knowing how to make peas and carrots taste better with herbs can make all the difference in your cooking.

I like to use basil when making this classic side dish.

The sweetness of the peas and carrots is a perfect complement to the savory, slightly spicy flavor of basil.

Pro Tip: To get the most flavor out of your basil, add it towards the end of cooking.

This will help to preserve its delicate flavor.

Cilantro

Cilantro has a fresh, citrusy, and/or soapy flavor that can brighten up any dish.

It’s often used in Mexican and Asian cuisine.

I love adding cilantro to roasted or steamed veggies like peas and carrots.

It’s also a great way to add some extra flavor to rice dishes.

Pro Tip: Cilantro can be a bit overwhelming, so start with just a small amount and add more to taste.

Dill

Dill has a deliciously fresh, citrus-like flavor that pairs well with peas and carrots.

I like to use it in a simple sautee with some olive oil, or in a more complex dish like this Carrot and Dill Soup.

Pro Tip: If you’re using dill in a cooked dish, add it near the end of cooking so that its flavor doesn’t become too muted.

Mint

Mint tastes sweet and produces a lingering cool effect in the mouth.

This makes it a perfect pairing for peas and carrots, which can sometimes taste a little bland on their own.

I like to use mint in a simple saute with just olive oil, salt and pepper.

You could also add it to a roasted vegetable dish, or even use it as a garnish for soup or salad.

Pro Tip: When using mint, be sure to chop it just before adding it to your dish.

This will help preserve its flavor and prevent it from becoming bitter.

Oregano

Oregano can be peppery and assertive, so a little goes a long way.

I like to use it when making roasted vegetables, or when I’m looking for a flavor boost in my pasta sauce.

It’s also lovely sprinkled over grilled meats or fish.

Pro Tip: If you’re using dried oregano, give it a quick crush between your fingers before adding it to your dish.

This will help release the oils and maximize the flavor.

Parsley (Italian)

Italian parsley has a clean, slightly peppery flavor that goes well with a variety of dishes.

I especially like to use it when making peas and carrots, as the sweetness of the peas and carrots is a nice contrast to the parsley’s flavor.

Pro Tip: When using parsley as a garnish, chop it just before you’re ready to use it.

This will help to keep its flavor fresh.

Parsley (Curly)

Curly parsley is mostly used for its aroma and bright colors to bring life to a dish.

When used in small quantities, it can enhance the flavor of peas and carrots without overwhelming them.

I like to use it as a garnish because it’s pretty and it adds a touch of freshness.

Rosemary

Rosemary is lemony-pine-like and has also been described as peppery, woody, and minty.

I like to use it when making peas and carrots because it compliments their sweetness and earthiness.

It’s also a good herb to use when roasting potatoes or chicken.

Pro Tip: A little goes a long way with rosemary.

Start with less than you think you need, because it’s easy to add more but hard to take away.

Sage

Sage has a strong, slightly minty, musky flavor that works well with other strong flavors.

I like to use it when making a dish with peas and carrots, because the sweetness of the carrots pairs nicely with the sage.

Pro Tip: A little goes a long way with sage.

Start with less than you think you need, and add more to taste.

Thyme

Thyme dances between earthy and minty flavors, making it a perfect complement to both sweet and savory dishes.

I love using it when roasting root vegetables like carrots and potatoes, or when cooking greens like peas.

It’s also a key ingredient in many soups and stews.

Pro Tip: To get the most flavor out of your thyme, strip the leaves off the stem just before using.

How to Season Peas and Carrots

Knowing how to season peas and carrots is essential for creating delicious and nutritious dishes. Here are three tips to get you started:

1. Start With Salt

Salt is the most basic way to season vegetables, and it’s especially important when cooking them quickly or in an acidic environment like a soup.

When adding salt to a pot of boiling water or vegetables, make sure to stir often so that the salt can dissolve evenly.

2. Try different Herbs and Spices

Many herbs and spices are great at adding flavor, color, and health benefits to your food.

Try pairing different spices with different vegetables for an even more flavorful outcome.

For example, try combining cinnamon with sweet potatoes or cumin with carrots for a unique flavor profile.

3. Use Olive Oil or Butter

When it comes to butter or oil, start by heating it up until hot before adding it to your recipe.

This will help the oils disperse evenly throughout the dish and prevent sticking or burning (especially important when cooking delicate vegetables).