Thumbelina Carrots with Orange and Mint

1. 1

   Depending on the size of the carrots, cut them in half or quarter them to maintain evenly sized pieces.

2. 2

   Heat the olive oil in a saute pan over medium-high heat and add the carrots.

3. 3

   Toss until the carrots are well browned and caramelized.

4. 4

   You want them to get good color without burning.

5. 5

   Season with salt and pepper.

6. 6

   With a vegetable peeler, cut 4 large swaths of peel from the orange.

7. 7

   Add to the carrots and toss for a minute more.

8. 8

   Roughly chop the mint leaves and add to the pan.

9. 9

   Toss and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.