I made this side awhile ago.  As in, Easter.  It's quite the travesty that it's taken me this long to get my act together and blog about it.  I know you've all been dying to learn how to make minty peas and carrots (insert sarcasm here) so here it goes...


Recipe thanks to, Food and Wine

Ingredients:
1 T EVOO
4 carrots, cut into 1/2 inch dice
2 shallots, thinly sliced
1 lb. frozen baby peas
2 T sliced mint leaves
1 1/2 T unsalted butter

Heat the olive oil in a large skillet then add the carrots and shallots and cook over moderate heat, stirring often for about 8 minutes.  Add the peas and cook about 3 minutes, until heated through.  Remove from the heat, add a nob of butter, season with salt and pepper, and serve.



Now wasn't that a bit unique, yet so simple, and just slightly impressive?  Thought so.