Ingredients
3 large carrots, peeled, cut on a diagonal into 1/4’ coins
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh mint
2 tablespoons toasted pumpkin seeds (pepitas)
Preparation
Bring carrots and 1/2 cup lightly salted water to a boil in a small pot. Reduce heat to medium-low, cover, and simmer until the carrots are crisp-tender, 7-9 minutes; drain. Season with salt and pepper. Add mint and pumpkin seeds.
