Sautéed Carrots

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. 1. Cut peeled carrots into 1/4-inch-thick, 2-inch-long sticks.
2. 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. 3. Toss carrots with lemon juice and zest and chopped fresh mint. Season with salt and pepper.