Chef:
Kevin Weeks |
|
Food Mood:
Quick and Easy |
|
Cuisine:
Regional American |
|
Servings: |
|
Ingredients |
|
| baby carrots zest lemon butter sugar mint salt juice of lemon |
|
Method |
|
| 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: |
|