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Categories:Viewed: 100 - Published at: 3 years ago
Ingredients
- 1 1/2 pounds carrots, cut on a diagonal into 3-inch-long pieces, halved lengthwise
- 1/2 cup low-sodium vegetable or chicken broth
- 4 teaspoons olive oil
- Kosher salt and freshly ground black pepper
- 1/4 cup chopped mint
- 1/4 cup chopped parsley
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon finely grated lemon zest
Method
- Place the carrots, broth and 1 teaspoon of the oil in a large skillet and bring to a boil over medium-high heat.
- Cover, reduce the heat to medium and continue to cook until the carrots are tender, 12 to 14 minutes.
- Uncover and cook, stirring, until the liquid has evaporated and the carrots are lightly browned, another 2 to 3 minutes.
- Season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Meanwhile, combine the mint, parsley, juice, zest and remaining 3 teaspoons oil in a small dish.
- Sprinkle with salt and pepper.
- Toss the warm carrots with the herb mixture.
