Carrots with Brown Butter & Mint

Sweet spring carrots tossed in nutty brown butter and finished with fresh mint—a simple, elegant side that brings warmth and brightness to the table.

Ingredients:
1 pound carrots, peeled and cut into sticks or left whole if small
2 tablespoons unsalted butter
1 tablespoon olive oil
1–2 tablespoons fresh mint leaves, torn
1 teaspoon honey (optional)
Squeeze of fresh lemon juice
Salt and freshly cracked black pepper

Method:
1. Bring a pot of salted water to a boil. Add carrots and cook until just tender, about 5–7 minutes. Drain well.

2. In a large skillet over medium heat, melt butter. Continue cooking, swirling occasionally, until the butter turns golden brown and smells nutty.

3. Add olive oil and carrots to the pan, tossing to coat. Cook for 2–3 minutes, allowing the carrots to lightly caramelize at the edges.

4. Remove from heat and toss with mint, a drizzle of honey (if using), and a squeeze of lemon juice. Season with salt and pepper.