MINTED CARROTS
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
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.
ROASTED BABY CARROTS, WITH CHILE, MINT AND ORANGE GLAZE
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
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 CARROTS WITH HONEY AND MINT
Provided by Katie Lee Biegel
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 7
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
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
BABY CARROTS WITH CREAM AND MINT
Provided by Pierre Franey
Categories easy, quick, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 5
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
MINTED BABY CARROTS
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
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 CARROT CRUDITES WITH GREEN ONION AND MINT DIP
Categories No-Cook Vegetarian Yogurt Mayonnaise Mint Carrot Squash Fall Bon Appétit
Yield Makes 20 servings
Number Of Ingredients 7
Steps:
- Blend first 5 ingredients in processor until smooth. Season dip to taste with salt and pepper. Cover and chill at least 1 hour and up to 1 day.
- Cut 1/2 inch from bottom of acorn squash to make flat surface. Using small knife, cut around stem on top, making 4-inch-diameter opening; discard top. Scoop out seeds. Place on serving platter. Pour in some dip. Place carrots on platter around acorn squash. Serve, refilling acorn squash with dip when necessary.
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
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.
MINTED GLAZED CARROTS
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
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.
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#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #side-dishes #vegetables #carrots
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