Best 10 Baby Carrots With Cream And Mint Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Are you looking for a dish that is both delicious and easy to prepare? Look no further than baby carrots cooked with cream and mint. This simple yet elegant dish is perfect for any occasion, and it is sure to please even the most discerning palate. The baby carrots are tender and sweet, while the cream and mint add a touch of richness and freshness. This dish is also a great way to get your kids to eat their vegetables.

Let's cook with our recipes!

MINTED CARROTS



Minted Carrots image

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!

Provided by Marlys Davis

Categories     Side Dish     Vegetables     Carrots

Time 20m

Yield 2

Number Of Ingredients 5

½ pound baby carrots
1 teaspoon butter
2 tablespoons brown sugar
2 tablespoons honey
⅛ teaspoon dried mint, crushed

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 172.6 calories, Carbohydrate 39.9 g, Cholesterol 5.4 mg, Fat 2.2 g, Fiber 3.3 g, Protein 0.8 g, SaturatedFat 1.3 g, Sodium 106.5 mg, Sugar 35.7 g

ROASTED CARROTS WITH HONEY AND MINT



Roasted Carrots with Honey and Mint image

Provided by Katie Lee Biegel

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 7

1 1/2 pounds medium carrots (about 12 carrots), halved lengthwise with the green tops still on
3 tablespoons unsalted butter
3 tablespoons dark brown sugar
2 tablespoons honey
3 tablespoons chopped fresh mint leaves, plus more for garnish
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Place the carrots on the baking sheet.
  • In a small saucepan, melt the butter over medium heat. When the butter has melted, remove the pan from the heat. Add the brown sugar and honey, and stir to combine.
  • Pour the butter mixture over the carrots. Sprinkle with the mint, salt and pepper. Toss to combine. Roast the carrots until tender and lightly golden, 20 to 25 minutes. Transfer to a platter and garnish with fresh mint.

ROASTED BABY CARROTS, WITH CHILE, MINT AND ORANGE GLAZE



Roasted Baby Carrots, with Chile, Mint and Orange Glaze image

Provided by Daniel Patterson

Categories     Side     Roast     Easter     Vegetarian     Quick & Easy     Low Cal     Dinner     Mint     Root Vegetable     Carrot     Low Cholesterol     Orange Juice     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegan     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 8

1/4 cup fresh orange juice
2 tablespoons olive oil, divided
1 tablespoon unseasoned rice vinegar
1/2 teaspoon dried crushed red pepper
1/2 teaspoon salt
4 bunches baby carrots (about 32), trimmed, peeled
2 tablespoons thinly sliced fresh mint
1 1/2 teaspoons finely grated orange peel

Steps:

  • Preheat oven to 375°F. Whisk juice, 1 tablespoon oil, and vinegar in small bowl to blend; set aside.
  • Stir remaining 1 tablespoon oil, crushed red pepper, and salt in medium bowl. Add carrots and toss to coat. Scrape carrot mixture onto large rimmed baking sheet. Arrange carrots in single layer.
  • Roast carrots until almost tender, stirring occasionally, about 15 minutes (depending on size). Add juice mixture and toss to blend. Roast until juices are reduced to glaze and coat carrots, stirring occasionally, about 10 minutes longer. Season to taste with more salt, if desired. Transfer carrots to large bowl; add mint and orange peel and toss to blend. Transfer to serving bowl.

SWEET BABY CARROTS



Sweet Baby Carrots image

Honey, butter, and brown sugar make these baby carrots irresistible! It may not be the most nutritious recipe, but the carrots turn out so yummy, you won't care!

Provided by Lisa Altmiller

Categories     Side Dish     Vegetables     Carrots

Time 25m

Yield 4

Number Of Ingredients 4

1 (16 ounce) package baby carrots
½ cup butter
3 tablespoons honey
½ cup brown sugar

Steps:

  • Place the carrots into a large pot and cover with salted water. Bring to a boil over high heat until tender, about 15 minutes. Drain and allow to steam dry for a minute or two.
  • Return the pot to the stove; reduce the heat to medium-low. Melt the butter in the pot. Stir in the honey and brown sugar; add the carrots and stir until evenly coated; cook another 5 minutes

Nutrition Facts : Calories 401.7 calories, Carbohydrate 50.7 g, Cholesterol 61 mg, Fat 23.3 g, Fiber 3.2 g, Protein 1.4 g, SaturatedFat 14.6 g, Sodium 249.1 mg, Sugar 44.9 g

MINTED BABY CARROTS



Minted Baby Carrots image

Make and share this Minted Baby Carrots recipe from Food.com.

Provided by Outta Here

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

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

Steps:

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

Nutrition Facts : Calories 58.1, Fat 0.2, Sodium 100.6, Carbohydrate 13.9, Fiber 3.4, Sugar 8.4, Protein 0.8

CREAMY MINT CARROTS



Creamy Mint Carrots image

I grow a lot of mint, so I'm always looking for creative way to cook with it. This delicious recipe is my son's favorite way to eat carrots.-Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 8 servings.

Number Of Ingredients 9

2 to 2-1/2 pounds carrots, thinly sliced
1 teaspoon cornstarch
2 teaspoons cold water
1 cup heavy whipping cream
1/4 cup packed brown sugar
2 to 3 tablespoons minced fresh mint or 2 to 3 teaspoons dried mint
2 tablespoons butter
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Place carrots in a saucepan; cover with water. Bring to a boil; reduce heat. Cover and simmer for 10 minutes or until crisp-tender; drain. In a small bowl, combine cornstarch and water until smooth. In a small saucepan over medium heat, bring cream to a boil. Stir in cornstarch mixture. Cook and stir for 2 minutes or until thickened. Stir in the remaining ingredients. Pour over carrots.

Nutrition Facts :

BABY CARROTS WITH CREAM AND MINT



Baby Carrots With Cream And Mint image

Provided by Pierre Franey

Categories     easy, quick, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 5

16 baby carrots, about 3/4 pound
Salt to taste if desired
1/4 cup heavy cream
2 teaspoons finely chopped fresh mint
Freshly ground pepper to taste

Steps:

  • Scrape the carrots. Cut off and discard the stem ends.
  • Put the carrots in a saucepan and add salt and water to cover. Bring to a boil and cook until tender, about 10 minutes. Drain thoroughly and return the carrots to the saucepan.
  • Add the cream and mint, and cook until the cream is reduced almost by half. Add pepper and, if desired, salt. Stir the carrots in the cream to be sure they are coated with sauce, and serve.

Nutrition Facts : @context http, Calories 82, UnsaturatedFat 2 grams, Carbohydrate 8 grams, Fat 6 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 235 milligrams, Sugar 4 grams

BABY CARROT CRUDITES WITH GREEN ONION AND MINT DIP



Baby Carrot Crudites with Green Onion and Mint Dip image

Categories     No-Cook     Vegetarian     Yogurt     Mayonnaise     Mint     Carrot     Squash     Fall     Bon Appétit

Yield Makes 20 servings

Number Of Ingredients 7

1 cup mayonnaise
1/3 cup plain yogurt
1/3 cup chopped fresh mint
2 green onions, minced
1 teaspoon white wine vinegar
1 1 and 1/4-pound acorn squash
1 1-pound package peeled baby carrots

Steps:

  • Blend first 5 ingredients in processor until smooth. Season dip to taste with salt and pepper. Cover and chill at least 1 hour and up to 1 day.
  • Cut 1/2 inch from bottom of acorn squash to make flat surface. Using small knife, cut around stem on top, making 4-inch-diameter opening; discard top. Scoop out seeds. Place on serving platter. Pour in some dip. Place carrots on platter around acorn squash. Serve, refilling acorn squash with dip when necessary.

ROASTED BABY CARROTS WITH CHILE, MINT, AND ORANGE GLAZE



Roasted Baby Carrots With Chile, Mint, and Orange Glaze image

Dried crushed red pepper adds heat to the glazed carrots. Courtesy of Daniel Patterson for Bon Appetit.

Provided by SassiFras

Categories     < 30 Mins

Time 30m

Yield 8 serving(s)

Number Of Ingredients 8

1/4 cup fresh orange juice
2 tablespoons olive oil, divided
1 tablespoon unseasoned rice vinegar
1/2 teaspoon dry crushed red pepper
1/2 teaspoon salt
4 bunches baby carrots, trimmed, peeled (about 32)
2 tablespoons thinly sliced of fresh mint
1 1/2 teaspoons finely grated orange peel

Steps:

  • Preheat oven to 375°F Whisk juice, 1 tablespoon oil, and vinegar in small bowl to blend; set aside.
  • Stir remaining 1 tablespoon oil, crushed red pepper, and salt in medium bowl. Add carrots and toss to coat. Scrape carrot mixture onto large rimmed baking sheet. Arrange carrots in single layer.
  • Roast carrots until almost tender, stirring occasionally, about 15 minutes (depending on size). Add juice mixture and toss to blend. Roast until juices are reduced to glaze and coat carrots, stirring occasionally, about 10 minutes longer. Season to taste with more salt, if desired. Transfer carrots to large bowl; add mint and orange peel and toss to blend. Transfer to serving bowl.

Nutrition Facts : Calories 34.5, Fat 3.4, SaturatedFat 0.5, Sodium 146, Carbohydrate 1.1, Fiber 0.2, Sugar 0.7, Protein 0.1

MINTED CARROTS



Minted Carrots image

Using small, slender carrots makes this an especially stunning side, but large carrots work equally well when halved lengthwise.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 5

1 tablespoon extra-virgin olive oil
1 1/4 pounds small carrots
1 1/2 teaspoons coarse salt
1/8 teaspoon freshly ground pepper
1/4 cup loosely packed fresh mint, thinly sliced

Steps:

  • Place a rimmed baking sheet on the lowest rack of oven, and preheat oven to 450 degrees. Drizzle hot sheet with 1 teaspoon oil. Carefully arrange carrots in a single layer on sheet, and drizzle with remaining 2 teaspoons oil. Sprinkle with salt and pepper, shaking sheet to coat carrots. Bake, stirring every 5 minutes, until tender and deep golden brown, 18 to 20 minutes. Sprinkle mint over carrots, and serve immediately.

Tips:

  • For a sweeter flavor, use honey or maple syrup instead of sugar.
  • Add a pinch of nutmeg or cinnamon for a warm, autumnal flavor.
  • If you don't have heavy cream, you can use milk or yogurt instead.
  • For a vegan option, use coconut milk or almond milk instead of heavy cream.
  • Garnish with fresh mint or parsley for a pop of color and flavor.

Conclusion:

These baby carrots with cream and mint are a simple but delicious side dish that is perfect for any occasion. They are easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy side dish, give this recipe a try!

Related Topics