Prep 5 mins
Cook 15 mins
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.
- 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.
Delicious, *super* easy and fast to prepare. Used fresh organic carrots from our CSA box and I chose to crisp-steam the carrots which were julienned instead of boiling. Fresh mint from the garden as well. The hint of sweetness was perfect and definitely not sickeningly sweet. The use of delicate powdered sugar (homemade using unbleached white sugar) a surprising touch. Will make again soon! Reviewed for Veg Tag March.
We loved these, I didnt julienne the carrots, just sliced them (laziness) and I used dried mint as I didnt have any fresh mint in the garden. But these carrots were wonderful. Lovely buttery and munty flavour with just a hint of sweetness to them. These carrots served as a great side dish to Taste Testers Party Chicken, which I made for dinner. Thanks January Bride, these helped make it a wonderful dinner. Will be making these again very soon.
this was fantastic. I made enough to have for left overs tonight but i ate them all hubby love it to. I will be making this one again and again. they were sweet but not to sweet. Made for Edition 7: MAKE MY RECIPE -- a game of tag in the Aust/NZ.