MINTED CARROTS
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
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
BUTTERY MINT CARROTS
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
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.
BUTTERED CARROTS
Buttered carrots are an excellent side for Roast Poussin with Prunes and Thyme.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 4
Steps:
- Trim and peel the carrots, and then cut them in half. Cut each half into long, thin matchsticks.
- Melt the butter over medium heat in a large skillet. Sprinkle in the sugar, and cook to melt. Add the carrots, and toss until they are coated. Cover carrot mixture, keeping lid slightly askew, and cook until the carrots are just tender, about 3 minutes.
- Season with salt and pepper, and toss to coat with melted butter and sugar. Serve immediately.
BUTTERY MINT CARROTS
This is a Taste of Home recipe (so you know it's good) from their April/May 1999 edition. Made it years ago for Mother's Day and it's been a staple in our home ever since. The flavors work very well together.
Provided by januarybride
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 89.8, Fat 5.9, SaturatedFat 3.7, Cholesterol 15.3, Sodium 249.8, Carbohydrate 9.2, Fiber 2.1, Sugar 5.5, Protein 0.8
CARROTS WITH MINT
Provided by Pierre Franey
Categories easy, quick, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 7
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
THYME (OR MINT) GLAZED CARROTS
Make and share this Thyme (Or Mint) Glazed Carrots recipe from Food.com.
Provided by Mamas Kitchen Hope
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Clean carrots and cut into desired size and shape.
- Cook in boiling salted water until tender and drain well.
- In empty pan you just used melt the butter and sugar cooking until the sugar has begun to dissolve. Add thyme or mint and stir to mix.
- Add carrots, stirring gently to coat and cook until glazed. You can brown them if you like but I usually cant wait to eat them!
HONEY GLAZED CARROTS WITH FRESH MINT
Make and share this Honey Glazed Carrots With Fresh Mint recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Peel carrots and cut evenly into coins.
- Combine carrots, butter, honey and ½ cup water in a large skillet over medium heat.
- Bring to a simmer and cook until the carrots are tender and most of the liquid has reduced to a glaze, 10-15 minutes.
- Season to taste with salt and pepper. Sprinkle mint on carrots and toss well before serving.
Nutrition Facts : Calories 122.1, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 120.1, Carbohydrate 17.5, Fiber 3.3, Sugar 11.6, Protein 1.2
QUICK-BRAISED CARROTS WITH BUTTER
I never really enjoyed eating cooked carrots until I found this recipe. It comes from a cookbook by Mark Bittman. I prefer making this with the butter and maple syrup. It makes a great combination.
Provided by Velouria
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place all ingredients except the fresh parsley or mint in a medium saucepan over high heat, bring to a boil, and cover.
- Turn heat to medium-low and cook for 5 minutes.
- Uncover saucepan and raise the heat a little.
- Cook, stirring occasionally, until liquid has evaporated and carrots are cooking in butter or oil.
- Lower the heat and keep cooking, stirring occasionally, until carrots are tender (not mushy), a couple of minutes longer.
- Taste and adjust salt and pepper if necessary.
- Garnish with the fresh parsley or mint and enjoy!
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BUTTERY MINT CARROTS AND SNAP PEAS - REAL HOUSEMOMS
From realhousemoms.com
4.7/5 (3)Category Side DishCuisine AmericanCalories 171 per serving
- Steam carrots for 10 min. or until just tender. Immediately run under cold water. Steam in the same pot the sugar snap peas for 3 min. Immediately run under cold water. If making ahead, cover and refrigerate both of the veggies.
- When ready to serve, add the butter into a large saute pan over medium heat. When melted add the carrots and snap peas and toss with the butter. Seaon with salt and pepper and heat through. When ready to serve toss in the mint and serve immediately.
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