Minted Glazed Carrots

Recipe by COOKGIRl
READY IN: 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 2
    bunches whole carrots, tops removed
  • 14
    lb butter (1/2 cup butter although I used only 1/3 cup)
  • 2
    tablespoons sugar (unbleached or raw)
  • 1
    tablespoon of fresh mint, chiffonade (*FRESH* mint only!)
  • salt and black pepper, to taste
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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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