Many recipes that pair carrots with orange call for cooking the carrots with orange juice. Here, I use strips of peel instead, so that you get just a hint of orange, keeping the flavors bright. In the restaurants, we use Thumbelina carrots, a cute, round variety with incredible sweetness. Don’t go crazy chopping the mint—you don’t want to turn it into paste. Just do a few quick strokes with the knife, toss with the carrots, and serve right away. You might want to caution your guests not to eat the orange peel.

　　

Ingredients

serves 4

　　1 pound Thumbelina carrots, peeled and trimmed

　　2 tablespoons extra-virgin olive oil

　　Kosher salt and freshly ground pepper

　　1 orange

　　1/2 cup fresh mint leaves

　　

Step 1

Depending on the size of the carrots, cut them in half or quarter them to maintain evenly sized pieces. Heat the olive oil in a sauté pan over medium-high heat and add the carrots. Toss until the carrots are well browned and caramelized. You want them to get good color without burning. Season with salt and pepper.

　　

Step 2

With a vegetable peeler, cut 4 large swaths of peel from the orange. Add to the carrots and toss for a minute more. Roughly chop the mint leaves and add to the pan. Toss and serve immediately.

　　Ethan Stowell's New Italian Kitchen