Minted Glazed Carrots
photo by Tisme
- Ready In:
- 20mins
- Ingredients:
- 5
- Serves:
-
6
ingredients
- 2 bunch whole carrots, tops removed
- 113.39 g butter (1/2 cup butter although I used only 1/3 cup)
- 29.58 ml sugar (unbleached or raw)
- 14.79 ml of fresh mint, chiffonade (*FRESH* mint only!)
- salt and black pepper, to taste
directions
- 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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Reviews
-
I used heritage, organic carrots............ A great find at a local market!<br/>I think I may have over steamed them just a fraction, because when added to the pan with the sugar and butter mix, I had to be extra careful they did not break up. Maybe it was because of the different type of carrot, but most probably because I over steamed them a fraction!<br/>BUT not matter, they turned out really well and tasted delicious. DS and DH loved them and they are not really fans of carrots.<br/>This was so easy, and I will be making this again for sure! Thanks Cookgirl...Wonderful recipe!
RECIPE SUBMITTED BY
COOKGIRl
United States