To maximize the nutritional benefits of peas and carrots, it's important to use cooking methods that preserve their vitamins and minerals. Steaming and blanching are excellent methods as they minimize cooking time and reduce nutrient loss compared to boiling. If you prefer to boil, use the least amount of water possible and consider using the cooking water in soups or sauces to take advantage of the vitamins that leach out during cooking. Sautéing in a small amount of healthy fat, like olive oil or unsalted butter, can also be a good way to cook these vegetables while preserving their flavor and nutrients. Remember, cooking for shorter durations at lower temperatures helps retain most of the vegetables' beneficial properties.