Minty Peas and Carrots

Name: Minty Peas and Carrots
Total time: 20 min
Yield: 6
Ingredients: 1 tablespoon extra-virgin olive oil; 4 carrots, cut into 1/2-inch dice; 2 large shallots, halved and thinly sliced; 1 pound frozen baby peas, thawed; 2 tablespoons thinly sliced mint leaves; 1 1/2 tablespoons unsalted butter; Kosher salt; Freshly ground pepper

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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

By Melissa Rubel Jacobson

December 2007

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Credit: © Helene Dujardin

Recipe Summary test

total:

20 mins

Yield:

Ingredients

1 tablespoon extra-virgin olive oil
4 carrots, cut into 1/2-inch dice
2 large shallots, halved and thinly sliced
1 pound frozen baby peas, thawed
2 tablespoons thinly sliced mint leaves
1 1/2 tablespoons unsalted butter
Kosher salt
Freshly ground pepper

Directions

Step 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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Minty Peas and Carrots

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Minty Peas and Carrots

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