Minted Carrots Recipes

HONEY GINGER CARROTS

Steps:

• Bring a pot of water to a boil. Add carrots and cook until tender but still firm, about 5 minutes. Drain.
• In a large skillet over low heat, melt butter with honey. Stir in ground ginger and lemon juice. Stir in carrots and simmer until heated through.

ROASTED CARROTS WITH HONEY AND MINT

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.

MINTED CARROTS

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.

SAUTEED CARROTS WITH BROWN SUGAR +VIDEO

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.

BUTTERY MINT CARROTS

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.

CARROTS WITH MINT

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.

MINTED GLAZED CARROTS

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.

BUTTERY MINT CARROTS

Steps:

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

STEAMED CARROTS AND MINT

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

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.

MINTED SPINACH SOUP WITH RAS EL HANOUT CARROTS & YOGURT

Steps:

• 1 - Roast the vegetables.
• 2 - Start the minted spinach soup.
• 3 - Blend the minted spinach soup.
• 4 - Serve.

CARROT AND MINT SOUP

Steps:

• Prepare the carrots and onions.
• Peel and cut into 3 cm pieces.
• Melt the butter in a saucepan over medium heat.
• Add the carrots and onions and cook 5 min, with occasional stirring.
• Add the broth and milk, bring to a boil, then lower the heat.
• Cover and simmer about 15 min, until the vegetables are soft.
• Purée in a blender until smooth.
• Add the chopped mint, Worcestershire sauce, salt, and pepper.
• Ladle the soup into bowls.
• Garnish each with a dollop of yogurt and fresh mint leaves, then serve.