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| Chef: Kevin Weeks | |
| Food Mood: Quick and Easy | |
| Cuisine: New American/Regional | |
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: www.seriouslygood.kdweeks.com |
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