Sautéed Carrots

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

Yield:


Ingredients

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

Preparation

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.

Note:

November 2012
My Notes

Only you will be able to view, print, and edit this note.

Add Note