Chef ChatChef:
Kevin Weeks |
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Food Mood:
Quick and Easy |
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Cuisine:
Regional American |
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Servings: |
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Ingredients |
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| baby carrots zest lemon butter sugar mint salt juice of lemon |
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Method |
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| Steam baby carrots until tender and drain. Heat a skillet over medium-high heat and add a tablespoon or two of butter and a teaspoon of sugar. Stir in the zest from a lemon and a couple of tablespoons of minced fresh mint. Add the carrots and cook until they begin to caramelize. Add the juice of half a lemon and a pinch of salt. | |
Recipe source: |
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