Best 12 Creamy Mint Carrots Recipes

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In the realm of culinary delights, there exists a dish that tantalizes the taste buds with its harmonious fusion of flavors: Creamy Mint Carrots. This exquisite dish elevates the humble carrot to a culinary masterpiece by swathing it in a velvety embrace of creamy sauce, infused with the refreshing essence of mint. Whether gracing a holiday table or brightening up a weeknight dinner, Creamy Mint Carrots offer a unique symphony of sweet, savory, and minty sensations that will captivate your palate.

Check out the recipes below so you can choose the best recipe for yourself!

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.

PAN-ROASTED CARROTS WITH MINT AND PARSLEY GREMOLATA



Pan-Roasted Carrots with Mint and Parsley Gremolata image

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 8

1 1/2 pounds carrots, cut on a diagonal into 3-inch-long pieces, halved lengthwise
1/2 cup low-sodium vegetable or chicken broth
4 teaspoons olive oil
Kosher salt and freshly ground black pepper
1/4 cup chopped mint
1/4 cup chopped parsley
2 teaspoons fresh lemon juice
1/2 teaspoon finely grated lemon zest

Steps:

  • Place the carrots, broth and 1 teaspoon of the oil in a large skillet and bring to a boil over medium-high heat. Cover, reduce the heat to medium and continue to cook until the carrots are tender, 12 to 14 minutes. Uncover and cook, stirring, until the liquid has evaporated and the carrots are lightly browned, another 2 to 3 minutes. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
  • Meanwhile, combine the mint, parsley, juice, zest and remaining 3 teaspoons oil in a small dish. Sprinkle with salt and pepper. Toss the warm carrots with the herb mixture.

Nutrition Facts : Calories 110 calorie, Fat 5 grams, SaturatedFat 0.5 grams, Cholesterol 0 milligrams, Sodium 260 milligrams, Carbohydrate 17 grams, Fiber 5 grams, Protein 2 grams, Sugar 8 grams

BUTTERY MINT CARROTS



Buttery Mint Carrots image

I reworked an old recipe to blend mint (traditionally a complement to lamb) with buttery-sweet carrots. This quick way of dressing up carrots makes a colorful accompaniment for other meats as well.

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 6

1 cup water
1/4 teaspoon salt
6 medium carrots, julienned
2 tablespoons butter
1 to 2 tablespoons confectioners' sugar
1-1/2 teaspoons minced fresh mint or 1/2 teaspoon dried mint

Steps:

  • In a saucepan, bring water and salt to a boil. Add carrots; cook until crisp-tender, about 8 minutes. Drain and set aside. In the same saucepan, melt butter. Stir in the sugar and mint until blended. Return carrots to pan; cook and stir for 2-3 minutes or until carrots are tender and evenly coated.

Nutrition Facts : Calories 97 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 237mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 3g fiber), Protein 1g protein.

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 :

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.

STEAMED CARROTS AND MINT



Steamed Carrots and Mint image

Provided by Molly Stevens

Categories     Side     Steam     Vegetarian     Low Cal     High Fiber     Carrot     Spring     Summer     Family Reunion     Potluck     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 4

4 large fresh mint sprigs plus 1 tablespoon chopped fresh mint
1 pound baby carrots with some green tops attached, peeled
1 1/2 tablespoons butter, room temperature
Fleur de sel or coarse kosher salt

Steps:

  • Place mint sprigs in bottom of large saucepan; place steamer rack in pan. Add just enough water to touch bottom of steamer rack; place carrots on rack. Cover pan and steam over high heat until carrots are just tender, 8 to 10 minutes, depending on size. Transfer carrots to bowl; toss with butter and chopped mint. Sprinkle with fleur de sel and pepper and serve.

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

CREAMY CARROTS



Creamy Carrots image

This is my all time favourite carrot dish, that we only seem to have at Christmas ..... that is so wrong, so I had to get the recipe so I can have it whenever I like. I could quite easily and happily eat the whole lot by myself!

Provided by djmastermum

Categories     Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 5

5 carrots, peeled
30 g butter
2 tablespoons brown sugar
1/2 cup cream
2 tablespoons chopped chives

Steps:

  • Slice carrots into rounds.
  • Cook til tender, drain.
  • Melt butter.
  • Add sugar.
  • Cook 1 minute.
  • Add cream.
  • Bring to boil.
  • Reduce heat.
  • Return carrots, toss well.
  • Serve with chives sprinkled on top.

Nutrition Facts : Calories 132.3, Fat 10.3, SaturatedFat 6.4, Cholesterol 32.8, Sodium 72.3, Carbohydrate 10, Fiber 1.4, Sugar 6.8, Protein 1

BUTTERY MINT CARROTS



Buttery Mint Carrots image

This is a Taste of Home recipe (so you know it's good) from their April/May 1999 edition. Made it years ago for Mother's Day and it's been a staple in our home ever since. The flavors work very well together.

Provided by januarybride

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

1 cup water
1/4 teaspoon salt
6 medium carrots, julienned
2 tablespoons butter
1 tablespoon confectioners' sugar
1 1/2 teaspoons minced of fresh mint

Steps:

  • In a saucepan, bring water and salt to a boil. Add carrots and cook for approximately 8 minutes until crisp-tender. Drain and set carrots aside.
  • In the same saucepan, melt butter, stir in sugar and mint until well blended.
  • Return carrots to the pan. Cook and stir for 2-3 minutes until carrots are tender and evenly coated.
  • Serve warm.

Nutrition Facts : Calories 89.8, Fat 5.9, SaturatedFat 3.7, Cholesterol 15.3, Sodium 249.8, Carbohydrate 9.2, Fiber 2.1, Sugar 5.5, Protein 0.8

CARROTS WITH MINT



Carrots With Mint image

Provided by Pierre Franey

Categories     easy, quick, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 7

6 to 8 large carrots, about 1 1/2 pounds
2 tablespoons butter
1/2 cup chicken broth
Salt to taste if desired
Freshly ground pepper to taste
1 teaspoon finely chopped fresh mint
1/4 teaspoon ground cumin

Steps:

  • Trim off the ends of each carrot and scrape the sides.
  • Cut the carrots crosswise into rounds, each about 1/8 inch thick.
  • There should be about 4 cups.
  • Put the carrot rounds in a saucepan and add the butter, broth, salt and pepper. Bring to the boil. Cover and simmer about 5 minutes or until crisp-tender. Do not overcook. Remove from the heat.
  • Add the mint and cumin and stir to blend. Serve.

Nutrition Facts : @context http, Calories 126, UnsaturatedFat 2 grams, Carbohydrate 16 grams, Fat 7 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 485 milligrams, Sugar 8 grams, TransFat 0 grams

HONEY-MINT CARROTS



Honey-Mint Carrots image

Create a classic carrot side dish with honey and mint.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 6

Number Of Ingredients 3

6 medium carrots, cut into 1/4-inch diagonal slices (3 cups)
1 tablespoon honey
1 tablespoon chopped fresh or 1 teaspoon dried mint leaves

Steps:

  • In 2-quart saucepan, heat 1 inch water to boiling. Add carrots; heat to boiling. Reduce heat to low.
  • Cover; simmer about 10 minutes or until crisp-tender; drain. Toss with honey and mint.

Nutrition Facts : Calories 40, Carbohydrate 9 g, Cholesterol 0 mg, Fiber 2 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 40 mg, Sugar 6 g, TransFat 0 g

Tips:

  • Choose fresh, tender carrots: Look for carrots that are smooth, brightly colored, and free of blemishes. Avoid carrots that are limp or have brown spots.
  • Peel and cut the carrots evenly: This will help them cook evenly. Cut the carrots into 1-inch pieces, or slice them thinly if you prefer.
  • Don't overcrowd the pan: When cooking the carrots, make sure there is enough space in the pan for them to cook evenly. If the pan is too crowded, the carrots will steam instead of sautéing, and they will end up soft and mushy.
  • Use a good quality butter or olive oil: The type of fat you use will affect the flavor of the carrots. Butter will give them a rich, buttery flavor, while olive oil will give them a lighter, more delicate flavor.
  • Add some aromatics: To enhance the flavor of the carrots, try adding some aromatics to the pan, such as garlic, onion, or shallots. Sauté the aromatics for a few minutes before adding the carrots.
  • Season to taste: Once the carrots are cooked, season them to taste with salt and pepper. You can also add other spices, such as paprika, cumin, or coriander.

Conclusion:

Creamy mint carrots are a delicious and easy side dish that can be enjoyed all year round. They are perfect for a weeknight dinner, a holiday meal, or a potluck. The carrots are tender and flavorful, and the creamy mint sauce is the perfect complement. So next time you are looking for a new way to prepare carrots, give this recipe a try.

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