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Sautéed Carrots

Round out a weeknight meal with this quick and healthful accompaniment.


  • 4 cups carrots, sliced and peeled
  • 2 tablespoons olive oil
  • 2 teaspoons lemon juice
  • 1 teaspoon lemon zest
  • 2 teaspoons chopped fresh mint
  • salt and pepper

How to Make It

  1. Cut peeled carrots into 1/4-inch-thick, 2-inch-long sticks.

  2. Warm 2 tablespoons olive oil in a large skillet over medium-high heat and cook carrots, stirring often, until just tender and beginning to brown in spots, about 7 minutes.

  3. Toss carrots with lemon juice and zest and chopped fresh mint. Season with salt and pepper.