Sauteed Carrots with Orange & Mint

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)