Peas and Carrots with Tarragon and Fennel

Peas and Carrots with Tarragon and Fennel | Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice

I still have not found my way back into the kitchen, except for a brief attempt on Saturday to bake a loaf of bread for a goat and lamb roast that B.O.B. Bob and I were invited to attend over the weekend. The bread I made was just blah, not one of my greater attempts. One of these days I’ll remember to never try anything new out when I actually care about the outcome. Thankfully there was so much food at the party, that my crappy bread didn’t really make a difference. Not only were there lamb, goat, rotisserie chicken, and pork to choose from, but there were also an insane amount of side dishes, salads, vegetables, and appetizers. And then there was dessert. Oh dear God, was there dessert. For once I totally gave in and tried a bit of everything, especially the Boston Cream Cupcakes, Caramel Cake, and Mini Key Lime Pies in Mason Jars with Raspberry Sauce. YUM! I’m so glad I took the time to indulge on Saturday, because late Saturday night and all day Sunday were spent trying to catch my breath. I’m not sure what’s in the air right now, but breathing just isn’t happening for me. I’m hoping things will get back to normal soon.

I’m still working on cleaning out the freezer. What do you do with a 1/4 of a bag of frozen peas and a bag of frozen carrots that have been around for at least five months? Throw them together, add some seasoning, and serve them alongside whatever miscellaneous meat just happens to be hanging out in the fridge. This side dish ended up being just the right thing to make on a summer evening. It only took a few minutes to put together, and it was nice and light. What’s next up to come out of the freezer? Well, there is that bag of Brussels sprouts that may or may not be edible. I’m still on the fence as to whether or not they have a date with the trashcan. This weeks meals will most likely be “mud pies” yet again, because I’m saving all the real cooking for the holiday weekend that is sneaking up on us. B.O.B. Bob wants to throw another pork butt on the Big Green Egg, and I have plans for a few sides, as well as some desserts. A new type of deviled egg may even show up for the celebration. It’s been way too long since I made the last batch, hopefully we’ll have some guests to help scarf them down.

I can’t help but wonder what all of you have planned for the July 4th weekend? Will you be going away on a trip, or staying at home? Do you plan on having a cookout, barbecue, or family gathering? What dishes are your summer go-to favorites, which help to make the holiday most memorable for you? I look forward to hearing from you; especially since it’s hard to find anything fun to do when you can’t breathe. After watching a Hallmark Movie, followed by the entire second season of Orphan Black, and then the first episode of The Musketeers, I have decided that I am no longer allowed to watch any more television. Even Brenna was beginning to wonder if I was every going to get my lazy non-breathing butt up off the couch in time to feed her dinner. Thankfully her dinner doesn’t require any thought, unlike ours. Perhaps I could convince her to eat freezer burnt Brussels sprouts.


  • 1 (16-oz.) Bag Frozen Sliced Carrots
  • 1 Cup Frozen Peas
  • 1 Teaspoon Fennel Seed
  • 1 Tablespoon Unsalted Butter
  • 2 Tablespoons Tarragon Vinegar
  • 1 Tablespoon Light Brown Sugar
  • Grated or Crumbled Cheese (Optional)
  • Freshly Grated Black Pepper


  1. Combine the frozen peas and carrots in a sauté pan over high heat; cook for 5 minutes.
  2. Add the remaining ingredients; stir to combine.
  3. Sauté the vegetables until they begin to take on some color.
  4. Season to taste with freshly grated black pepper.
  5. Sprinkle with optional cheese before serving if you so desire.


  • The saltiness of feta gives this vegetable dish a refreshing pop of flavor.
  • I used Trader Joe’s Parisian Carrots for this recipe, but any average sliced frozen carrot will work fine.
  • If you do not have tarragon vinegar on hand, use white wine, apple cider, or balsamic vinegar instead.
  • You may want to add a bit of salt if you choose not to use cheese.


  • Add a finely chopped shallot to the vegetable blend.
  • A little bit of finely minced garlic will taste wonderful in this dish as well.

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