Minted Baby Carrots

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

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1  lb  baby carrots, peeled
• 6  cups water
• 1⁄2 cup  apple juice
• 1⁄2 tablespoon cornstarch
• 1⁄2 tablespoon fresh mint leaves, chopped
• 1⁄8 teaspoon ground cinnamon

Directions

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.