Minted Carrots

Servings: 2 | Serving size: about 1 cup carrots

Cooking Time: 30 Minutes

This recipe can easily be multiplied and makes good leftovers. Serve leftovers chilled or reheat very gently.

Ingredients

• 1 quart water
• 16 ounces carrots (peeled and sliced into 1/4 inch rounds)
• 1 tsp olive oil
• 1 tsp unsalted butter
• 1/8 tsp salt
• 1/8 tsp dried mint
• fresh ground black pepper to taste

Place the water in a large stock pot over high heat. When the water is at a shiver (almost boiling) add the carrots.

Cook them for about 5 - 7 minutes, then remove them from the pan to a strainer or a paper towel.

Heat the olive oil and butter in a medium skillet over medium heat. Add the carrots, salt, mint and pepper. Cook, tossing frequently, for about another 2 - 3 minutes and serve.