Extra virgin olive oil
1 minced and deveined Serrano chile
1 lemon zested and juiced
1C chopped cilantro
1C toasted pepitas (pumpkin seeds)
Heat skillet over medium heat. Add oil. Add salt. Sauté carrots for 20 seconds. Add chiles, lemon zest and pepitas. Remove from heat and add 1Tbs lemon juice. Taste and adjust salt and lemon juice if needed.