Minted Baby Carrots

4
Servings
10m
Prep Time
15m
Cook Time
25m
Ready In


"Low fat side dish, good with roast chicken or fish."

Original recipe yields 4 servings
OK

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.

Related

Sheri

Great choice to have with our lamb dinner for Easter. Delicious carrots that we all loved. Will make again!

review by:
(11 Apr 2018)

ellie

Great recipe which we served with pork chops. Made as directed. Thanks for sharing!

review by:
(10 Jan 2015)

Bergy (RIP" Forever in our Kitchen)

Excellent recipe. The mint sauce is perfect with new carrots. I made the sauce earlier in the day and just warmed it before pouring it over the carrots. Thanks Mike for another tasty do again recipe.

(15 May 2014)