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.