Oven Baked Peas with Carrots and Potatoes for Vegetarians

Carrots, potatoes, and onions are cleaned and washed. These essential vegetables will add not only flavor but also a vibrant palette of colors to our dish. In a bowl, we soak the peas in cold water for 15 minutes. This step is important as it helps soften the peas and remove any hint of preservatives, giving them a fresh and natural taste.

Once we finish preparing the ingredients, we can turn our attention to the three heroes of the recipe: carrots, potatoes, and onions. We slice the carrots into thin rounds so they cook evenly, and we cut the potatoes into medium-sized cubes to combine perfectly with the other vegetables. The onion, on the other hand, is finely chopped to release its delicate flavors that will enrich the dish.

In a large skillet, we add a little olive oil and heat it over medium heat. Once the oil is hot enough, we add the chopped onion and let it sauté for a few minutes until it becomes translucent and releases its aroma. Then, we add the carrots, stirring constantly to ensure they cook evenly. After about five minutes, we add the potatoes, continuing to stir to prevent sticking.

Once all the vegetables are combined, we add the drained peas. Now it's time to season the mixture with salt, pepper, and for an extra touch of flavor, we can add some herbs like thyme or parsley. These will transform the dish into a true explosion of flavors.

After all the ingredients are in the skillet, we cover it with a lid and let the vegetables cook on low heat for 15-20 minutes, stirring occasionally to prevent burning. We cook until the potatoes are tender and the carrots retain a slight crunch.

Once the dish is ready, we serve it warm, garnished with a little freshly chopped parsley on top. This simple yet flavorful recipe can be served as a side dish or as a vegetarian main course, making it a healthy and delicious choice for the whole family. Enjoy it alongside a fresh salad or a serving of boiled rice for a perfect lunch or dinner!