Minted Baby Carrots
Servings
Prep Time
Cook Time
Ready In
Recipe: #11445
December 09, 2013
Categories: Side Dishes, Vegetables, Carrot, Budget-Friendly, Easy/Beginner Cooking, One-Pot Meal, Quick Meals, Christmas, Easter, Entertaining, Fall/Autumn, Passover, Rosh Hashanah, Sunday Dinner, Thanksgiving, Winter, Weeknight Meals, Stove Top, Fat Free, Gluten-Free, Heart Healthy, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Herbs more
"Low fat side dish, good with roast chicken or fish."
Ingredients
Nutritional
- Serving Size: 1 (500.8 g)
- Calories 69.9
- Total Fat - 0.3 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 93.2 mg
- Total Carbohydrate - 16.7 g
- Dietary Fiber - 3.2 g
- Sugars - 9.8 g
- Protein - 1.1 g
- Calcium - 50.4 mg
- Iron - 0.4 mg
- Vitamin C - 18.9 mg
- Thiamin - 0.1 mg
Step 1
Put 6 cups water into a large pan. Boil carrots until tender crisp; about 10 minutes. Drain.
Step 2
In a small pan, stir cornstarch into apple juice. Over moderate heat, cook, stirring, until thickens to a sauce consistency.
Step 3
Stir in mint and cinnamon.
Step 4
Pour sauce over carrots and toss to coat.
Tips & Variations
No special items needed.
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