Peas and Carrots with Lemon, Dill, and Mint

Remember the frozen version of peas and carrots? The dish gets an update here: no square carrots in sight.

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    medium lemons
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    1/2  cup 
    extra-virgin olive oil
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    1   tablespoon 
    minced fresh mint
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    1   teaspoon 
    minced fresh dill
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    Kosher salt and freshly ground black pepper
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    2   bunches 
    small young carrots, preferably with tops (about 2 pounds)
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    8   ounces 
    fresh sugar snap peas, trimmed and strings removed

Finely grate 1/2 teaspoon zest from a lemon and then juice the lemon to yield 1/4 cup (if it yields less, juice the second lemon). In a large bowl, whisk the zest, juice, oil, mint, dill, 1/2 teaspoon salt, and 1/8 teaspoon pepper.
Trim the tips and all but about 1/2 inch of the greens from the carrots and then peel them. In a large pot fitted with a steamer insert, bring an inch of water to a boil over high heat. Have ready a large bowl of ice water. Lay the carrots in the basket of the steamer, cover tightly, and steam until crisp-tender, 4 to 5 minutes. Cool the carrots in the ice water for a few minutes; then lift them out and add to the dressing.
Steam the peas in the same pot until barely tender, about 3 minutes. Cool them in the ice water for a few minutes, drain, and add to the carrots. Stir to coat the vegetables in the dressing. Taste and add more salt, if needed.
Let the vegetables sit for at least 30 minutes and up to 1 hour, tossing occasionally. With a slotted spoon, transfer the vegetables to a serving platter. Serve chilled or at room temperature.
Make Ahead Tip:

You can make the entire dish up to 1 hour in advance.
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