Photo of Sauteed Carrots with Orange & Mint by WW

Sauteed Carrots with Orange & Mint

2
PersonalPoints™ per serving
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Easy

Ingredients

Regular butter

1 tbsp(s)

Uncooked carrot(s)

1 pound(s), peeled and cut on an angle into ¼-inch slices

Kosher salt

¼ tsp(s)

Black pepper

tsp(s)

Orange zest

½ tsp(s)

Fresh orange juice

¼ cup(s)

Fresh mint leaves

3 tsp(s), finely chopped

Instructions

  1. Peel 450 g (1 lb) carrots and cut on an angle into 0.6-cm (1⁄4-in) slices. In a 30 cm (12 in) skillet, melt 15 ml (1 Tbsp) butter over medium heat Add the carrots, 1 ml (1⁄4 tsp) salt, and 0.5 ml (1⁄8 tsp) black pepper to the butter and cook, stirring often, until crisp-tender, about 5 minutes. From 1 orange, grate 2 ml (1⁄2 tsp) zest and squeeze 60 ml (1⁄4 cup) juice. Stir the juice and 30 ml (2 Tbsp) water into the carrots. Cover and continue to cook until the carrots are tender, about 3 minutes more, adding more water by the tablespoonful if the pan seems dry. Stir in 45 ml (3 Tbsp) finely chopped fresh mint and the zest.
  2. Per serving: about 175 ml (3⁄4 cup)