RECIPE

Minty Peas and Carrots

  • ACTIVE:
  • TOTAL TIME: 20 MIN
  • SERVINGS: 6

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.

  • ACTIVE:
  • TOTAL TIME: 20 MIN
  • SERVINGS: 6
  • FAST
  • HEALTHY
  • VEGETARIAN

Ingredients

  • 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.