Heat oil in a large non-stick skillet over medium heat; add peas and carrots. Cook 3 to 4 minutes; gently stirring occasionally, until heated through. Remove from heat.
Stir in mint and season to taste with salt and black pepper, if desired.
Variations: Prepare recipe as directed, except: For Peas with Thyme & Lemon Zest, cook peas with 2 tsp. fresh thyme instead of carrots in Step 1. Stir in 1 tsp. grated lemon zest instead of mint in Step 2. For Peas with Mushrooms, cook peas with 1 cup thinly sliced fresh mushrooms instead of carrots in Step 1. Stir in 1/4 tsp. chopped fresh rosemary instead of mint in Step 2. For Peas with Basil and Garlic Crumbs, cook peas with 1/2 tsp. dried basil instead of carrots in Step 1. Omit mint and sprinkle with 1/4 cup crushed garlic croutons in Step 2. For Asian-Style Sweet Peas, cook peas with 2 to 3 Tbsp. teriyaki sauce instead of carrots in Step 1. Omit mint and stir in 1/4 cup toasted sliced or slivered almonds in Step 2, if desired. Tip: To toast almonds, place almonds in a heavy ungreased skillet. Cook over medium heat about 5 to 6 minutes, stirring frequently, until fragrant and golden brown.