Sautéed Carrots with Mint and Shallots

Name: Sautéed Carrots with Mint and Shallots
Yield: 4 servings
Ingredients: 8 medium carrots; 2 tablespoons extra virgin olive oil; 2 large shallots, about 1/4 cup chopped; 2 medium garlic cloves, minced; 2 tablespoons minced fresh mint; Salt and freshly ground black pepper, to taste

From: Hip Kosher

Servings: 4 servings

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Ronnie's Notes

Shallots and garlic make everyday carrots more interesting and mint adds a light, refreshing quality. This recipe is perfect with Boneless Lamb with Cumin and Ginger (page xx), Grilled Turkish-Style Cornish Hens (page xx), Boneless Broiled Turkey London Broil with Chipotle Pesto (page xx), and plain grilled meats or poultry.

Ingredients

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Scale Recipe

8 medium carrots
2 tablespoons extra virgin olive oil
2 large shallots, about 1/4 cup chopped
2 medium garlic cloves, minced
2 tablespoons minced fresh mint
Salt and freshly ground black pepper, to taste

Instructions

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Wash the carrots and cut them into 1/2-inch-thick slices.

Cook, covered, in lightly salted simmering water for or until the carrots are tender but firm.

Drain under cold water and set aside.

Heat the olive oil in a sauté pan over medium heat.

Add the shallots and cook for 1– to soften them slightly.

Add the garlic and cook briefly.

Add the carrots, mint, and salt and pepper to taste.

Cook for or until the carrots are hot and slightly crispy on the surface.

Makes 4 servings.

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