Roasted Carrots With Honey And Mint Recipes

HONEY ROASTED CARROTS

Honey Roasted Carrots image

Simple. Easy. Delicious.

Provided by FrackFamily5 CA->CT

Categories Side Dish Vegetables Carrots

Time 50m

Yield 4

Number Of Ingredients 4

Ingredients

8 carrots, peeled
3 tablespoons olive oil
¼ cup honey
salt and ground black pepper to taste

Steps:

Preheat an oven to 350 degrees F (175 degrees C).
Place the whole carrots into a baking dish, and drizzle with olive oil. Mix until the carrots are completely covered with olive oil. Pour on the honey, then season to taste with salt and pepper; mix until evenly coated.
Bake in the preheated oven until just tender, or cooked to your desired degree of doneness, 40 minutes to 1 hour.

Nutrition Facts : Calories 203.9 calories, Carbohydrate 29.1 g, Fat 10.4 g, Fiber 3.5 g, Protein 1.2 g, SaturatedFat 1.4 g, Sodium 124 mg, Sugar 23.2 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

Ingredients

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

PAN-ROASTED CARROTS WITH MINT AND PARSLEY GREMOLATA

Pan-Roasted Carrots with Mint and Parsley Gremolata image

Provided by Food Network Kitchen

Categories side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 1/2 pounds carrots, cut on a diagonal into 3-inch-long pieces, halved lengthwise
1/2 cup low-sodium vegetable or chicken broth
4 teaspoons olive oil
Kosher salt and freshly ground black pepper
1/4 cup chopped mint
1/4 cup chopped parsley
2 teaspoons fresh lemon juice
1/2 teaspoon finely grated lemon zest

Steps:

Place the carrots, broth and 1 teaspoon of the oil in a large skillet and bring to a boil over medium-high heat. Cover, reduce the heat to medium and continue to cook until the carrots are tender, 12 to 14 minutes. Uncover and cook, stirring, until the liquid has evaporated and the carrots are lightly browned, another 2 to 3 minutes. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
Meanwhile, combine the mint, parsley, juice, zest and remaining 3 teaspoons oil in a small dish. Sprinkle with salt and pepper. Toss the warm carrots with the herb mixture.

Nutrition Facts : Calories 110 calorie, Fat 5 grams, SaturatedFat 0.5 grams, Cholesterol 0 milligrams, Sodium 260 milligrams, Carbohydrate 17 grams, Fiber 5 grams, Protein 2 grams, Sugar 8 grams

HONEY-MINT CARROTS

Honey-Mint Carrots image

Create a classic carrot side dish with honey and mint.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 25m

Yield 6

Number Of Ingredients 3

Ingredients

6 medium carrots, cut into 1/4-inch diagonal slices (3 cups)
1 tablespoon honey
1 tablespoon chopped fresh or 1 teaspoon dried mint leaves

Steps:

In 2-quart saucepan, heat 1 inch water to boiling. Add carrots; heat to boiling. Reduce heat to low.
Cover; simmer about 10 minutes or until crisp-tender; drain. Toss with honey and mint.

Nutrition Facts : Calories 40, Carbohydrate 9 g, Cholesterol 0 mg, Fiber 2 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 40 mg, Sugar 6 g, TransFat 0 g

HONEY-MINT CARROTS

Honey-Mint Carrots image

Make and share this Honey-Mint Carrots recipe from Food.com.

Provided by Dancer

Categories Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 3

Ingredients

6 medium peeled carrots, cut into 1/4 inch diagonal slices (about 3 cs.)
1 tablespoon honey
1 tablespoon chopped fresh mint leaves or 1 teaspoon dried mint

Steps:

In large pan, heat 1 inch of water to boiling.
Add carrots and bring water back to boil.
Immediately reduce heat, cover pan and simmer about 10 minutes, or until carrots are crisp-tender.
Drain well and transfer to serving bowl.
Drizzle honey on top and sprinkle mint leaves over all.
Toss gently to mix well and serve immediately.

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