Minted Carrots
- 1 tablespoon extra-virgin olive oil
- 1 1/4 pounds small carrots
- 1 1/2 teaspoons coarse salt
- 1/8 teaspoon freshly ground pepper
- 1/4 cup loosely packed fresh mint, thinly sliced
- This recipe is vegan
- This recipe is gluten-free
- This recipe is paleo
- Produce
- Carrots, small (1 1/4 pounds)
- Mint, loosely packed fresh (1/4 cup)
- Cooking & Baking
- Olive oil, extra-virgin (1 tablespoon)
- Pepper, freshly ground (1/8 teaspoon)
- Salt, coarse (1 1/2 teaspoons)
Preparation
Read recipe preparation on marthastewart.com
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Published August 13, 2011 (1 year ago).
4 people saved this recipe.
