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Minty Peas and Carrots

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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.
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