Peas and Carrots with Lemon, Dill, and Mint

Peas and Carrots with Lemon, Dill, and Mint
Photo by Frances Janisch


  • ½ cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 2 bunches small young carrots, preferably with tops (about 2 lb.)
  • 8 oz. fresh sugar snap peas, trimmed and strings removed
  • 1 Tbs. minced fresh mint
  • 1 tsp. minced fresh dill
  • 1-2 medium lemons

Finely grate 1/2 tsp. zest from a lemon and then juice the lemon to yield 1/4 cup (if it yields less, juice the second lemon). In a large bowl, whisk the zest, juice, oil, mint, dill, 1/2 tsp. salt, and 1/8 tsp. pepper. Trim the tips and all but about 1/2 inch of the greens from the carrots and ...

View full recipe at Fine Cooking


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