Sauteed Carrots with Orange & Mint
2
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Ingredients
Salted butter
1 tbsp(s)
Carrots
1 pound(s), peeled and cut on an angle into ¼-inch slices
Kosher salt
¼ tsp(s)
Black pepper
⅛ 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)
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