Minty Peas and Carrots

• 1 tablespoon extra-virgin olive oil
• 4 carrots, cut into 1/2-inch dice
• 2 large shallots, halved and thinly sliced
• 1 pound frozen baby peas, thawed
• 2 tablespoons thinly sliced mint leaves
• 1 1/2 tablespoons unsalted butter
• Kosher salt
• Freshly ground pepper

1. Heat the oil in a large skillet.
2. Add the carrots and shallots and cook over moderate heat, stirring frequently, until the carrots are just tender, about 8 minutes.
3. Add the peas and cook, stirring, until heated through, about 3 minutes.
4. Remove from the heat and stir in the mint and butter.
5. Season with salt and pepper and serve.

extravirgin olive oil, carrots, shallots, baby peas, mint, unsalted butter, kosher salt, freshly ground pepper

Taken from www.foodandwine.com/recipes/minty-peas-and-carrots (may not work)