This gorgeous side dish is freshened up with creamy feta and fragrant mint.
1 bunch purple carrots, greens removed and reserved for another use, then peeled and cut into large matchsticks
2 tablespoons butter
2 tablespoons freshly-squeezed lemon juice
Sea salt and fresh ground pepper
¼ cup crumbled feta
2 tablespoons finely-chopped mint
1. Melt butter in a large heavy sauté pan over medium-low heat. Add the carrots, cover, and braise, stirring occasionally, until carrots are fork-tender, 20–30 minutes.
2. Remove from heat and season to taste with salt and pepper, then drizzle carrots with lemon juice and toss to coat. Transfer to a serving platter and finish the dish with crumbled feta and scattered mint over the top.