• Vegetarian

Ingredients

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 and freshly ground pepper

Directions

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.