. Recipes: PAN ROASTED CARROTS WITH MINT & PARSLEY

PAN ROASTED CARROTS WITH MINT & PARSLEY



PAN ROASTED CARROTS WITH MINT & PARSLEY

INGREDIENTS:

625 gm. Carrots (Cut on a diagonal into 3-inch-long pieces, halved lengthwise)

1/2 cup Chicken Broth

4 tsp. Olive Oil

½ tsp. Salt you can increase/decrease as per your taste.

½ tsp. Ground Pepper

1/4 cup Chopped Mint

1/4 cup Chopped Parsley

2 tsp. Lemon Juice

1/2 tsp. Lemon Zest (Finely Grated)



PREPARATION:

Place the Carrots, Broth and 1 tsp. Olive Oil in a large skillet and bring to a boil over medium-high heat. Cover, reduce the heat to medium and continue to cook until the Carrots are tender, 12 to 14 minutes. Uncover and cook, stirring, until the liquid has evaporated and the Carrots are lightly browned another 2 to 3 minutes. Season it with Salt and Pepper. Meanwhile, combine the Mint, Parsley, Juice, Zest and remaining 3 tsp. Olive Oil in a small dish. Sprinkle with Salt and Pepper. Toss the warm Carrots with the herb mixture. PAN ROASTED CARROTS WITH MINT & PARSLEY is ready to serve.



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