Total Time
Prep 10 mins
Cook 15 mins

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


  1. Put 6 cups of water into a large pan. Boil carrots until tender crisp; about 10 minutes. Drain.
  2. In a small pan, stir cornstarch into apple juice. Over moderate heat, cook, stirring, until sauce consistency.
  3. Stir in mint and cinnamon.
  4. Pour sauce over carrots and toss to coat.
Most Helpful

Fantstic! I used small carrots... although small they were not baby, as that was what I had on hand but still this recipe was just wonderful! The cinnamon gave a wonderful and spicy flavour and the sweetness of the apple juice was just perfect to compliment the spice and taste of the cinnamon and mint. Wonderful flavours, and such an easy side dish for our meal. Thanks mikekey, will try using baby carrots next time for sure!

Tisme April 30, 2010

Fantastic carrots! I adore these, and made them completely as instructed. (I did not use catnip though :) ) I love the use of the ground cinnamon here, it gave the carrots a very special taste, that was smooth and a bit of sweetness. These are wonderful carrots that were served along with Hamburger patties/gravy/mashed potatoes. Perfection in this little carrot! Made for *Everyday is a Holiday* Decembre 2009

Andi of Longmeadow Farm December 10, 2009

Great carrots! These were so simple but packed a lot of flavor. Think Mikekey for sharing and congrats again on your Football win.

lazyme October 02, 2012