Minted Carrots Recipe -
Minted Carrots Recipe
  • READY IN 20 mins

Minted Carrots

Recipe by  

"The sweet, minty sauce makes these carrots just a bit different. Even my husband, who says he doesn't like carrots, came back for seconds!"

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
  • PREP

    5 mins
  • COOK

    15 mins

    20 mins


  1. Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the carrots, recover, and steam until just tender, 2 to 6 minutes depending on thickness. Drain carrots.
  2. Heat the butter in a skillet over low heat. Stir in the carrots, brown sugar, honey, and mint. Continue to cook and stir until the sugar is dissolved, 2 to 3 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Jul 27, 2011

These carrots are delicious. I usually make candied carrots with maple syrup but decided to give this one a try and it was very good. I had leftover mint from some mojitos I made, so I used that instead of the dry kind, chooped finely.

Most Helpful Critical Review
Jul 19, 2011

I didn't feel that this was a bad recipe. For my taste, it was a bit sweet but it was a nice and simple glazed carrot recipe. I steamed quickly in the microwave, used light butter, splenda brown sugar, and slightly reduced the honey. I felt it could use more mint flavor. Perhaps it could be obtained by steaming the carrots with the mint or even putting the mint in with the butter to infuse and make more of a "mint butter" prior to adding the carrots and remainder of ingredients?

Jan 02, 2012

Great carrots! Sweet and the mint went very well in this dish. My husband ate all of his and he is really picky about his carrots. My only addition was a pinch of salt. He usually says something if I put anything in his carrots, but since I am the cook I do it anyway ;)

Jan 24, 2012

The mint added a taste that was delightful to my family.

Sep 25, 2013

Mmmm this was good. Definitely a keeper!!

Jun 20, 2015

Wow, these were WAY too good. Afraid that I am going to make them over and over and die from the sugar and honey piling up in my system. They were tons better than I imagined they would be - the dry mint (which I've never used before, always gotten fresh) worked perfectly with the sauce / glaze of the mixed sugars and butter. You didn't specify which type of brown sugar to use, so I went with light brown sugar; next time I make this I'm going to try dark brown sugar to see if it imparts that deeper, natural feeling that it can convey.

Dec 27, 2014

Quick, easy, and something different.

Jun 25, 2014

Too sweet and couldn't taste the mint.


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  • Calories
  • 173 kcal
  • 9%
  • Carbohydrates
  • 39.9 g
  • 13%
  • Cholesterol
  • 5 mg
  • 2%
  • Fat
  • 2.2 g
  • 3%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 0.8 g
  • 2%
  • Sodium
  • 107 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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