My F&W
quick save (...)

Minty Peas and Carrots

  • FAST

Cooked with shallots and butter, this easy side dish of peas and carrots tastes luxuriously rich. Mint adds a pleasant herby freshness here; anise-scented tarragon would be delicious too.

Slideshow: Great Carrots

  1. 1 tablespoon extra-virgin olive oil
  2. 4 carrots, cut into 1/2-inch dice
  3. 2 large shallots, halved and thinly sliced
  4. 1 pound frozen baby peas, thawed
  5. 2 tablespoons thinly sliced mint leaves
  6. 1 1/2 tablespoons unsalted butter
  7. Kosher salt
  8. Freshly ground pepper
  1. Heat the oil in a large skillet. Add the carrots and shallots and cook over moderate heat, stirring frequently, until the carrots are just tender, about 8 minutes. Add the peas and cook, stirring, until heated through, about 3 minutes. Remove from the heat and stir in the mint and butter. Season with salt and pepper and serve.
You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.