Sautéed Carrots with Orange & Mint
2
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
There are so many kinds of carrots available at the markets now, and this dish can be made with any of them. For simplicity, go with all orange. If you are looking to add a little color, try the a mixture of red, orange, yellow, and white. Sometimes the red carrots lose their color if you peel them. Consider scrubbing them instead. Some of them are red on the outside and yellow inside. So fun! If you happen to have a little chicken stock around, you can replace the water with stock.
Ingredients
Unsalted butter
1 Tbsp
Carrots
1 pound(s), peeled and cut on an angle into ¼-inch slices
Kosher salt
¼ tsp
Black pepper
⅛ tsp
Orange zest
½ tsp
Orange juice
¼ cup(s)
Fresh mint leaves
3 Tbsp, finely chopped
Instructions
1
In a 12-inch skillet, melt the butter over medium heat. Add the carrots, salt, and pepper and cook, stirring occasionally, until crisp-tender, about 5 minutes. Stir in the orange juice and 2 tbsp water. Cover and continue to cook, stirring often, until the carrots are tender, about 3 minutes more, adding more water by the tablespoonful if the carrots are dry. Stir in the mint and orange zest.
2
Serving size: about ¾ cup
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