Minted Baby Carrots Recipes

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HONEY-GLAZED BABY CARROTS



Honey-Glazed Baby Carrots image

Not even kids can resist vegetables like carrots when they are smothered in butter and honey!

Provided by Sarah Stephan

Categories     Side Dish     Vegetables     Carrots     Glazed Carrot Recipes

Time 25m

Yield 4

Number Of Ingredients 4

1 (16 ounce) package baby carrots
3 tablespoons butter
2 tablespoons honey
½ teaspoon cornstarch

Steps:

  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrots, cover, and steam until tender, about 15 minutes.
  • While carrots are steaming, melt butter in a saucepan over low heat. Combine with honey and cornstarch.
  • Pour glaze over cooked carrots and toss to coat. Serve immediately.

Nutrition Facts : Calories 148.8 calories, Carbohydrate 18.2 g, Cholesterol 22.9 mg, Fat 8.8 g, Fiber 3.3 g, Protein 0.8 g, SaturatedFat 5.5 g, Sodium 149.2 mg, Sugar 14 g

MINTED CARROTS



Minted Carrots image

The sweet, minty sauce makes these carrots just a bit different. Even my husband, who says he doesn't like carrots, came back for seconds!

Provided by Marlys Davis

Categories     Side Dish     Vegetables     Carrots

Time 20m

Yield 2

Number Of Ingredients 5

½ pound baby carrots
1 teaspoon butter
2 tablespoons brown sugar
2 tablespoons honey
⅛ teaspoon dried mint, crushed

Steps:

  • Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the carrots, recover, and steam until just tender, 2 to 6 minutes depending on thickness. Drain carrots.
  • Heat the butter in a skillet over low heat. Stir in the carrots, brown sugar, honey, and mint. Continue to cook and stir until the sugar is dissolved, 2 to 3 minutes.

Nutrition Facts : Calories 172.6 calories, Carbohydrate 39.9 g, Cholesterol 5.4 mg, Fat 2.2 g, Fiber 3.3 g, Protein 0.8 g, SaturatedFat 1.3 g, Sodium 106.5 mg, Sugar 35.7 g

ROASTED BABY CARROTS, WITH CHILE, MINT AND ORANGE GLAZE



Roasted Baby Carrots, with Chile, Mint and Orange Glaze image

Provided by Daniel Patterson

Categories     Side     Roast     Easter     Vegetarian     Quick & Easy     Low Cal     Dinner     Mint     Root Vegetable     Carrot     Low Cholesterol     Orange Juice     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegan     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 8

1/4 cup fresh orange juice
2 tablespoons olive oil, divided
1 tablespoon unseasoned rice vinegar
1/2 teaspoon dried crushed red pepper
1/2 teaspoon salt
4 bunches baby carrots (about 32), trimmed, peeled
2 tablespoons thinly sliced fresh mint
1 1/2 teaspoons finely grated orange peel

Steps:

  • Preheat oven to 375°F. Whisk juice, 1 tablespoon oil, and vinegar in small bowl to blend; set aside.
  • Stir remaining 1 tablespoon oil, crushed red pepper, and salt in medium bowl. Add carrots and toss to coat. Scrape carrot mixture onto large rimmed baking sheet. Arrange carrots in single layer.
  • Roast carrots until almost tender, stirring occasionally, about 15 minutes (depending on size). Add juice mixture and toss to blend. Roast until juices are reduced to glaze and coat carrots, stirring occasionally, about 10 minutes longer. Season to taste with more salt, if desired. Transfer carrots to large bowl; add mint and orange peel and toss to blend. Transfer to serving bowl.

ROASTED BABY CARROTS



Roasted Baby Carrots image

Roasting brings out the natural flavor and sweetness in these carrots. We used parsley here, but you could use other fresh herbs like tarragon, dill, mint, thyme, rosemary, or a combination.

Provided by Lara Rondinelli Hamilton, RD, LDN, CDE and Jennifer Bucko Lamplough

Yield 8 Servings

Number Of Ingredients 5

nonstick cooking spray 1 1
baby carrots 1 lbs 454 g
olive oil 1 1/2 tbsp 1 1/2 tbsp
honey or 2 packets artificial sweetener 1 tbsp 1 tbsp
chopped fresh parsley or 1 tsp dried parsley 1 tbsp 1 tbsp

Steps:

  • Preheat the oven to 425 degrees F. Spray a baking sheet with cooking spray. (function() { var a="",b=[ "adid=ada-foodhub-3-341751123", "site=ehs.con.ada.foodhub", "size=300x250", "zone=", "mcat1=di13", "mcon1=f49s", ]; for (var c=0;c

Nutrition Facts : Nutrition Facts 8 Servings Serving Size 1/3 cup Amount per serving Calories 50 Total Fat 2.5g Saturated Fat 0.4g Trans Fat 0g Cholesterol 0mg Sodium 40mg Total Carbohydrate 8g Dietary Fiber 2g Total Sugars 5g Protein 1g Potassium 180mg Phosphorus 20mg Choices/Exchanges 1 Nonstarchy vegetable, 1/2 Fat

MINTED GLAZED CARROTS



Minted Glazed Carrots image

Found on bunch carrots from Siri Produce Inc. in Oregon. DON'T use those awful "baby carrots" from the grocery store. Whole carrots (small-medium sized) and organic are best. If the carrots are small leave whole but if they are medium-sized cut in half lengthwise. If your carrots are good quality they don't need to be peeled. Recipe adapted slightly.

Provided by COOKGIRl

Categories     Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 5

2 bunches whole carrots, tops removed
1/4 lb butter (1/2 cup butter although I used only 1/3 cup)
2 tablespoons sugar (unbleached or raw)
1 tablespoon of fresh mint, chiffonade (*FRESH* mint only!)
salt and black pepper, to taste

Steps:

  • Lightly steam the carrots in a steamer basket. Drain.
  • Wash out the pot, dry it with a towel then heat the pan on medium heat.
  • Add the butter and sugar until butter is melted and sugar has dissolved.
  • Add the carrots to the pan and cook until butter starts to brown, the carrots have a nutty fragrance and are fork tender.
  • Arrange the carrots on a serving platter.
  • Season with salt (we liked it with French grey sea salt) and cracked black pepper. Garnish with the mint. Serve immediately.

CARROTS WITH MINT



Carrots With Mint image

Provided by Pierre Franey

Categories     easy, quick, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 7

6 to 8 large carrots, about 1 1/2 pounds
2 tablespoons butter
1/2 cup chicken broth
Salt to taste if desired
Freshly ground pepper to taste
1 teaspoon finely chopped fresh mint
1/4 teaspoon ground cumin

Steps:

  • Trim off the ends of each carrot and scrape the sides.
  • Cut the carrots crosswise into rounds, each about 1/8 inch thick.
  • There should be about 4 cups.
  • Put the carrot rounds in a saucepan and add the butter, broth, salt and pepper. Bring to the boil. Cover and simmer about 5 minutes or until crisp-tender. Do not overcook. Remove from the heat.
  • Add the mint and cumin and stir to blend. Serve.

Nutrition Facts : @context http, Calories 126, UnsaturatedFat 2 grams, Carbohydrate 16 grams, Fat 7 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 485 milligrams, Sugar 8 grams, TransFat 0 grams

MINTED BABY CARROTS



Minted Baby Carrots image

Make and share this Minted Baby Carrots recipe from Food.com.

Provided by Outta Here

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb baby carrots, peeled
6 cups water
1/2 cup apple juice
1/2 tablespoon cornstarch
1/2 tablespoon fresh mint leaves, chopped
1/8 teaspoon ground cinnamon

Steps:

  • Put 6 cups of water into a large pan. Boil carrots until tender crisp; about 10 minutes. Drain.
  • In a small pan, stir cornstarch into apple juice. Over moderate heat, cook, stirring, until sauce consistency.
  • Stir in mint and cinnamon.
  • Pour sauce over carrots and toss to coat.

Nutrition Facts : Calories 58.1, Fat 0.2, Sodium 100.6, Carbohydrate 13.9, Fiber 3.4, Sugar 8.4, Protein 0.8

BABY CARROTS WITH CREAM AND MINT



Baby Carrots With Cream And Mint image

Provided by Pierre Franey

Categories     easy, quick, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 5

16 baby carrots, about 3/4 pound
Salt to taste if desired
1/4 cup heavy cream
2 teaspoons finely chopped fresh mint
Freshly ground pepper to taste

Steps:

  • Scrape the carrots. Cut off and discard the stem ends.
  • Put the carrots in a saucepan and add salt and water to cover. Bring to a boil and cook until tender, about 10 minutes. Drain thoroughly and return the carrots to the saucepan.
  • Add the cream and mint, and cook until the cream is reduced almost by half. Add pepper and, if desired, salt. Stir the carrots in the cream to be sure they are coated with sauce, and serve.

Nutrition Facts : @context http, Calories 82, UnsaturatedFat 2 grams, Carbohydrate 8 grams, Fat 6 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 235 milligrams, Sugar 4 grams

SAUTEED CARROTS WITH BROWN SUGAR +VIDEO



Sauteed Carrots with Brown Sugar +Video image

Sauteed carrots are an easy-to-make, 10 minute holiday side dish. This baby carrot recipe features a lip smacking minty brown sugar glaze!

Provided by Kevin Is Cooking

Categories     side dishes

Time 10m

Number Of Ingredients 7

1 lb baby carrots (or regular carrots (See Note 1))
1/4 cup butter
1/4 cup brown sugar
1/2 tsp dried mint
salt and pepper (to taste)
1/8 tsp red pepper flakes ((optional))
2 fresh mint leaves (finely chopped (optional garnish))

Steps:

  • Place carrots in a sauté pan and cover with water. Bring to a boil, then reduce heat to medium and simmer them for 2 minutes.
  • Drain water off and add butter, brown sugar and dried mint. Shake pan to coat carrots, stir, and continue cooking over medium heat.
  • Cook for 3 minutes until glaze is thick and bubbling.
  • Add salt and freshly ground black pepper to taste and optional red pepper flakes, if desired. Garnish with finely chopped fresh mint and serve.
  • One serving of baby carrots is a heaping 1/2 cup, or 6 oz.

Nutrition Facts : Calories 458 kcal, Carbohydrate 62 g, Protein 3 g, Fat 23 g, SaturatedFat 14 g, Cholesterol 61 mg, Sodium 609 mg, Fiber 10 g, Sugar 44 g, ServingSize 0.5 cup

BUTTERY MINT CARROTS



Buttery Mint Carrots image

I reworked an old recipe to blend mint (traditionally a complement to lamb) with buttery-sweet carrots. This quick way of dressing up carrots makes a colorful accompaniment for other meats as well.

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 6

1 cup water
1/4 teaspoon salt
6 medium carrots, julienned
2 tablespoons butter
1 to 2 tablespoons confectioners' sugar
1-1/2 teaspoons minced fresh mint or 1/2 teaspoon dried mint

Steps:

  • In a saucepan, bring water and salt to a boil. Add carrots; cook until crisp-tender, about 8 minutes. Drain and set aside. In the same saucepan, melt butter. Stir in the sugar and mint until blended. Return carrots to pan; cook and stir for 2-3 minutes or until carrots are tender and evenly coated.

Nutrition Facts : Calories 97 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 237mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 3g fiber), Protein 1g protein.

ROASTED CARROTS WITH HONEY AND MINT



Roasted Carrots with Honey and Mint image

Provided by Katie Lee Biegel

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 7

1 1/2 pounds medium carrots (about 12 carrots), halved lengthwise with the green tops still on
3 tablespoons unsalted butter
3 tablespoons dark brown sugar
2 tablespoons honey
3 tablespoons chopped fresh mint leaves, plus more for garnish
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Place the carrots on the baking sheet.
  • In a small saucepan, melt the butter over medium heat. When the butter has melted, remove the pan from the heat. Add the brown sugar and honey, and stir to combine.
  • Pour the butter mixture over the carrots. Sprinkle with the mint, salt and pepper. Toss to combine. Roast the carrots until tender and lightly golden, 20 to 25 minutes. Transfer to a platter and garnish with fresh mint.

STEAMED CARROTS AND MINT



Steamed Carrots and Mint image

Provided by Molly Stevens

Categories     Side     Steam     Vegetarian     Low Cal     High Fiber     Carrot     Spring     Summer     Family Reunion     Potluck     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 4

4 large fresh mint sprigs plus 1 tablespoon chopped fresh mint
1 pound baby carrots with some green tops attached, peeled
1 1/2 tablespoons butter, room temperature
Fleur de sel or coarse kosher salt

Steps:

  • Place mint sprigs in bottom of large saucepan; place steamer rack in pan. Add just enough water to touch bottom of steamer rack; place carrots on rack. Cover pan and steam over high heat until carrots are just tender, 8 to 10 minutes, depending on size. Transfer carrots to bowl; toss with butter and chopped mint. Sprinkle with fleur de sel and pepper and serve.

MINTED CARROTS



Minted Carrots image

Using small, slender carrots makes this an especially stunning side, but large carrots work equally well when halved lengthwise.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 5

1 tablespoon extra-virgin olive oil
1 1/4 pounds small carrots
1 1/2 teaspoons coarse salt
1/8 teaspoon freshly ground pepper
1/4 cup loosely packed fresh mint, thinly sliced

Steps:

  • Place a rimmed baking sheet on the lowest rack of oven, and preheat oven to 450 degrees. Drizzle hot sheet with 1 teaspoon oil. Carefully arrange carrots in a single layer on sheet, and drizzle with remaining 2 teaspoons oil. Sprinkle with salt and pepper, shaking sheet to coat carrots. Bake, stirring every 5 minutes, until tender and deep golden brown, 18 to 20 minutes. Sprinkle mint over carrots, and serve immediately.

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