Recipe: Minted Spring Vegetables

Minted Spring Vegetables
Source: North Carolina Sweet Potato Commission
Makes 6 servings

2 pounds sweet potatoes, peeled and cut into 2 1/2-inch julienne strips
1 bunch baby carrots, peeled, and stems trimmed to 3/4 inch
1 pint pearl onions, peeled
1 pound fresh asparagus, cut 2 1/2-inch pieces
1 tablespoon whipped margarine
3 tablespoons mint leaves, cut into julienne strips
1 tablespoon grated lemon peel
2 tablespoons lemon juice

Combine sweet potatoes, carrots, and onions in steamer placed in 2 1/2-quart saucepan with 1-inch salted water. Steam over medium heat, covered, for 10 minutes.

Add asparagus, and steam 5 minutes longer, until vegetables are tender. Remove vegetables from pan, and pour off water.

Combine margarine, mint, lemon peel, and juice in saucepan; add to vegetables. Heat, tossing to blend flavors.

Note: Serve with grilled lamb chops with seasoning of 2 Tbsp. each of rosemary, Dijon mustard, and orange juice.