Brazil Nut Free Buttered Peas
Simple, vibrant, and genuinely satisfying, this side dish proves that a handful of humble ingredients can steal the show at any meal. Frozen peas get a quick blanch until they're brilliantly green and just tender, then tossed in a pan with melted butter and softened shallot for a glossy, savory finish. A squeeze of fresh lemon juice lifts everything at the last moment, and a scatter of torn mint leaves adds an optional pop of freshness that makes it feel almost fancy. The whole thing comes together in one saucepan with zero fuss and zero mystery ingredients — just clean, recognizable staples you can feel confident about. For anyone navigating tree nut allergies, a dish like this is a breath of fresh air: no sauces, no spice blends, no packaged shortcuts that might hide unwanted additions. It pairs beautifully with roasted chicken, grilled fish, or really anything that needs a bright, buttery counterpart on the plate.
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Learn more →Ingredients
4 servings
- 3 cups frozen peas
- 2 tbsp unsalted butter
- 1 small shallot, finely minced
- ¼ tsp kosher salt, plus more to taste
- ⅛ tsp black pepper
- 1 tsp fresh lemon juice
- 2 tbsp fresh mint leaves, roughly torn (optional)
Instructions
- 1
Bring a medium saucepan of salted water to a boil over high heat. Add the frozen peas and cook for 2 minutes, until bright green and just tender.
- 2
Drain the peas through a colander and return the empty saucepan to the stove over medium-low heat.
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