Brown Butter and Garlic Roasted Peas

No more boring side dishes when you make these Brown Butter and Garlic Roasted Peas. These peas are cooked in the oven for an easy side dish recipe the whole family will love!

Looking for more ways to use incorporate peas into your meals? Try my Turkey Leg Split Pea Soup or adding them to this Chicken Pot Pie Soup.

Roasted Peas Recipe

This Is One Of My Favorite Ways To Cook Frozen Peas

Sure you can just throw out a bowl of peas for dinner. They’re going to be fine, I mean a pea is a pea right?

But if you want to take a few extra steps you can have ridiculously good peas. Like peas that everyone is going to be shoveling into their mouths bite after bite.

Which is also why this recipe make a lot – you’re going to need a lot.

These Peas Will Definitely Become One Of Your Favorite Side Dish Recipes 

Good side dishes are what makes a good dinner. Sometimes the main dish steals the show, but sometimes it’s the sides. And these Brown Butter and Garlic Roasted Peas are a a side that will totally steal the show.

You can start out with a couple bags of frozen peas, I’ve seen recipes for roasted peas using canned peas but I have to say I’m not a fan of the canned pea. Also since they’re being roasted I think the frozen peas stand up better in this recipe. Otherwise you’d have mushy peas.

And no none wants that.

How To Make These Roasted Peas

While the oven is heating up you can start melting the butter in a skillet. Swirl it around for a few minutes after it’s completely melted so it starts smell get nutty and turn brown. It goes pretty quick and you don’t want it to burn so watch it closely.

Put the peas right on a baking sheet and pour the brown butter all over the top. Add the garlic cloves and toss the peas so they are coated in the butter.

Roasted Frozen Peas Recipe

Roast the peas in the oven for 20 to 25 minutes, toss again and serve.

Don’t be afraid of the butter, there’s a lot in this recipe. It’s what makes it good. We’re not eating these peas because they’re healthy – we’re eating them because they’re delicious.

How To Cook Frozen Peas

Looking For More Side Dish Recipes?

Spicy Mushroom Rice

Parmesan Roasted Cauliflower

Cheesy Scalloped Potatoes

Twice Baked Potato Casserole

Bourbon Sweet Potato Casserole

*Note: Added after reader comments…this recipe calls for the peas to be thawed (slightly) before cooking. But even if you pour the butter onto the frozen peas and the butter seizes up, it will all melt in the oven just fine. Another note after readers comments is that this recipe uses regular sized frozen peas, not petite frozen peas. Petite peas are much smaller than regular frozen peas and they will cook in half the time.



Browned Butter and Garlic Roasted Peas

  • Author: Dan
  • Prep Time: 5
  • Cook Time: 30
  • Total Time: 35 minutes
  • Yield: 6 1x

No more boring side dishes when you make these Brown Butter and Garlic Roasted Peas. These easy peas are cooked in the oven for an easy side dish recipe the whole family will love!



  • 2 bags (12 oz) frozen peas, slightly thawed *See Note
  • 6 tablespoons butter
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 12 garlic cloves, peeled


  1. Preheat the oven to 425 degrees.
  2. Melt the butter in a skillet until it’s just turning brown then remove from the heat.
  3. Put the peas on a baking sheet with an edge to it (so the butter doesn’t drip) and pour the butter over the top.
  4. Add the garlic cloves and toss to coat the peas in the butter.
  5. Roast for 20 minutes, tossing once between cooking. Remove from the oven, toss once more and then serve immediately.

Recipe Notes

This recipe uses regular sized frozen pease NOT petite frozen peas. Petite peas are much smaller and will cook in half the time listed here in this recipe.

  • Category: Side Dish
  • Method: Oven
  • Cuisine: American


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50 Responses
  1. Leslie Carpenter

    When I poured the brown butter over the frozen peas, it made a snap crackle pop noise, and had to separate some peas that were stuck in the butter! I used my convection oven for 20 min., but next time I will bake them, since they were extremely overcooked. I will then give my take on this.

  2. noelle

    The peas and butter seized or something when I poured the hot butter over them (they were still frozen). I just kind of broke them up and continued and it came out ok, but I wonder if the recipe means to specify that the peas should be thawed? I’m making again bc my SO really loved them, so we’ll see how it goes this time around! I also I just tried to rate this 3 stars but it automatically set to 5 stars. Just an fyi.

    1. Dan

      I’m hearing that’s a glitch all of the sudden…I’ll look into it. It did go in and add thawed to the recipe at your suggestion. The peas will break apart once they’re in the oven so it really doesn’t matter but it might make the instructions easier. Thanks for letting me know!

      1. Susan

        Just a question, after the butter is melted, could I pour the green peas and garlic into the pan and let it warm up just a bit, then place on the baking sheet? It sure would make stirring the peas into the butter a lot easier.

          1. Dan

            2 – 12 ounce bags. So roughly 24 ounces total. A few ounces here or there won’t matter for the recipe.

  3. Jacqueline

    My 10 year old son made these without assistance for Christmas dinner and they were a hit! Even his sister who doesn’t usually like peas swept them up! He used fresh peas though, not frozen and it came out perfectly cooked. .

  4. Heather

    Made it with frozen peas. So so good! Yes the butter became solid when it hit the cold peas, but I stirred as best I could. Family absolutely loved it.

  5. Terry C.

    Yes the butter freezes a bit to the peas, but being that they go into the oven to roast why wouldn’t the other reviewers understand the butter would melt again and separate the peas? That is perfectly clear. Awesome recipe Dan. A nice change up for a usually boring vegetable. Will be making it again and again.

    1. Dan

      This is an old family recipe, we love it too! And you’re very right, everything falls into place when it’s in the oven!

    2. Terry C Everyone!

      Terry C. It is *obviously* not perfectly clear to other readers and reviewers, hence the comments and questions. But it’s reassuring to hear you know everything about everything.

    3. Teri

      I really loved the flavor and will definitely be making this again. I loved how the garlic ended up all sweet and roasted–delicious! Like some others, many of my peas turned brown and were a little more chewy than I would like. Next time, I will cook at 375° for 15 minutes and double the garlic. Thank you for the recipe!

  6. Cece

    Hmmm not sure what happened but the peas turned out a bit like chick peas, crunchy. I used a standard trader joe frozen peas. They seemed to dehydrate while cooking. I stood by watching the whole time. I love all roasted veggies, sweet potatoes, beets, Carrots, you name it and I have roasted it. Not sure what happened?!?

    1. Dan

      I’m not sure! The peas do get a little wrinkly when you roast them but they should stay soft and sweet. The temperature was right and you didn’t leave them in there too long?

  7. Paul Carroll

    I made your recipe with a slight variation. I used frozen mixed veggies; peas, corn, green beans, and carrots, and chicken breasts. Seared the breasts and set them aside. Then added the veggies and gave them a stir. Wallowed space for breasts and returned them to the skillet. Cooked as you directed for 25 minutes and checked the chicken with an instant read thermometer. The veggies turned out as you predicted and the chicken was nicely moist. I drizzled a bit of soy sauce over at the table, and the meal was quite satisfactory. For a quicky meal, this was just fine.

    Thanks for sharing the recipe.

    1. Dan

      You’re welcome! It’s a nice little side dish, glad you liked it! And we drizzle soy sauce on just about anything, great idea!

  8. Mal Sin

    I read the reviews prior to baking and I allowed the brown butter to cook down for a few minutes prior to pouring on the peas. I didn’t thaw the peas aside from the time it took the butter to brown and cook and I didn’t hear cracking nor did my peas split.
    With all of this said, my boys and especially my husband normally refuse to eat peas but they gobbled them up.
    This recipe is certainly a keeper, thank you for sharing!

  9. Ashley

    Will this work using dairy free butter? We have food allergies, and this sounds wonderful, but I’m not sure I can get the “brown butter” effect with the vegetable oil spread we use. Any suggestions? Thanks!

    1. Dan

      I don ‘t think it will work with dairy free butter, but I can tell you it will still be very tasty. Just melt the butter and pour it on!

  10. Gloria

    I love Brown Butter roasted vegetables.
    I have no problem eating Real Cow Butter. We have all been lied to for the past 40 years about the nutritional value of animal fats. Everything in moderation is the way I have lived my life. I’m in my late 70s now and I’m doing good health wise. So don’t be afraid to eat a little real butter and enjoy your foods.

  11. Ann Davis-Rowe

    Easy peassssy! Always good to have more pantry staple options on hand. We added some Aleppo pepper for a little warmth to go with the rest of the meal. So good!

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