Glazed Carrots with Mint Gremolata

Ingredients:

• 0.7 kg. carrots, cut in half and sliced ​​diagonally into 7.5 cm pieces.
• 0.5 cups lightly salted chicken or vegetable broth
• 4 tsp olive oil
• 1/4 cup chopped mint
• 1/4 cup chopped parsley
• 2 tsp freshly squeezed lemon juice
• 0.5 tsp finely grated lemon zest

Preparation:

1. In a large skillet, combine the carrots, broth, and 1 teaspoon of olive oil and bring to a boil over medium-high heat. Cover, reduce the heat to medium, and continue to simmer until the carrots are tender, 12-14 minutes.
2. Remove the lid and cook, stirring, until the liquid has evaporated and the carrots are lightly browned, another 2-3 minutes. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
3. Meanwhile, in a small bowl, combine the mint, parsley, lemon juice, zest, and the remaining 3 teaspoons olive oil. Season with salt and pepper. Toss the gremolata with the warm carrots.