Pan-Roasted Carrots with Mint and Parsley Gremolata

1. 1

   Place the carrots, broth and 1 teaspoon of the oil in a large skillet and bring to a boil over medium-high heat.

2. 2

   Cover, reduce the heat to medium and continue to cook until the carrots are tender, 12 to 14 minutes.

3. 3

   Uncover and cook, stirring, until the liquid has evaporated and the carrots are lightly browned, another 2 to 3 minutes.

4. 4

   Season with 1/4 teaspoon salt and 1/4 teaspoon pepper.

5. 5

   Meanwhile, combine the mint, parsley, juice, zest and remaining 3 teaspoons oil in a small dish.

6. 6

   Sprinkle with salt and pepper.

7. 7

   Toss the warm carrots with the herb mixture.

* Per serving · 4 servings · Values may vary.

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