This quick, simple, and elegant side dish requires minimal prep time and yields maximum great taste and nutrients.
- 4 medium-sized carrots, scrubbed and cut on a bias.
- 2 shallots or 1 small onion, diced
- 1 cup of whole mushrooms, sliced thin
- 2 tablespoons olive oil
- 1 tablespoon orange juice
- Sea salt
- Fresh ground pepper
- Fresh chopped chives (optional)
In a medium saucepan, add 2 tablespoons of olive oil. Stir in carrots first, and sauté for about 3 to 5 minutes, until carrots just begin to smell cooked become slightly tender. Then, add chopped shallot (you can substitute diced onion), and stir for another 2 minutes. Finally, add mushrooms and 1 tablespoon of orange juice. Stir for about 2 to 3 minutes, until mushrooms are just cooked through and coated with the orange juice. Add sea salt, fresh ground pepper, and chives to taste.
This garden-fresh side dish is a great compliment to weeknight dinners, and you’ll probably find most of the ingredients in your own garden or local farmers market.