- Bring a large pot of salted water to a boil. Blanch carrots until tender, 8-10 minutes. Transfer to a bowl of ice water. When cool, transfer carrots to a clean towel and pat dry.
- In a large skillet over medium heat, whisk to combine butter, sugar, lemon zest, lemon juice, salt, and ¼ cup water. Once sugar has dissolved, add carrots and stir until completely coated. Cook for 3-4 minutes or until the sauce has reduced to a thick glaze, then transfer to a serving platter.
- Top carrots with feta, mint, and pepper.