logo

Welcome to Thrive

THRIVE is a collaborative platform of conventional, integrative, & functional medicine practitioners coming together in one setting to provide personalized healthcare to clients.
Working Hours
Monday - Friday 8:00AM - 5:00PM EST

Cart

M - Th 8a - 5p, F 8a - 4p, Sa 10a - 1p, Su - Closed

(704)-390-7150

6401 Carnegie Blvd, Suite 2A, Charlotte, NC 28211

Top

Pan-Roasted Carrots with Mint and Parsley

Thrive Carolinas / In The Kitchen  / Pan-Roasted Carrots with Mint and Parsley

Pan-Roasted Carrots with Mint and Parsley

Ingredients:

  • 1/2 cup low-sodium vegetable or chicken broth
  • 4 teaspoons olive oil
  • Kosher salt and freshly ground black pepper
  • 1/3 cup chopped mint
  • 1/3 cup chopped parsley
  • 2 – 3 teaspoons fresh lemon juice
  • 1/2 teaspoon lemon zest

Directions:

  1. Place the carrots, broth, and 1 teaspoon of the 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 with 1/4 teaspoon salt and 1/4 teaspoon pepper.
  2. Meanwhile, combine the mint, parsley, juice, zest, and remaining 3 teaspoons of oil in a small dish. Sprinkle with salt and pepper.
  3. Toss the warm carrots with the herb mixture.
Thrive Carolinas

No Comments

Post a Comment