Ingredients
1tbspextra virgin olive oil
4carrots
2shallots
1lbfrozen baby peas
2tbspmint leaves,thinly sliced
1½tbspunsalted butter
kosher salt and freshly ground pepper
Preparation
Heat the oil in a large skillet.
Add the carrots and shallots and cook over moderate heat, stirring frequently, for about 8 minutes until the carrots are just tender.
Add the peas and cook, stirring, for about 3 minutes until heated through. Remove from the heat and stir in the mint and butter.
Season with salt and pepper and serve. Enjoy!
