Minted Baby Carrots Food

MINTED CARROTS

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.

ROASTED CARROTS WITH HONEY AND MINT

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.

MINTED CARROTS

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.

MINTED BABY CARROTS

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.

HONEY-GLAZED BABY CARROTS

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrots, cover, and steam until tender, about 15 minutes.
• While carrots are steaming, melt butter in a saucepan over low heat. Combine with honey and cornstarch.
• Pour glaze over cooked carrots and toss to coat. Serve immediately.

BUTTERED BABY CARROTS

Steps:

• Wash and peel the baby carrots, keeping the green tops intact. Put them in a medium saucepan and half-fill with salted water. Bring to the boil and cook for 4 mins or until just tender. Drain, then transfer to a serving dish, season and stir in the butter.

BABY CARROTS WITH CREAM AND MINT

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.

BABY CARROT CRUDITES WITH GREEN ONION AND MINT DIP

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.

MINTED GLAZED CARROTS

Steps:

• 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.

ROASTED BABY CARROTS, WITH CHILE, MINT AND ORANGE GLAZE

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.

STEAMED CARROTS AND MINT

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.

CARROT BABY FOOD

Steps:

• Place carrots in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer until soft, about 10 minutes. Drain.
• Combine cooked carrots and milk in a blender or food processor; and puree until smooth. Allow to cool before serving.

GLAZED BABY CARROTS WITH THYME

Steps:

• Rinse carrots & combine everything but thyme in a stainless steel or nonstick frying pan.
• Bring to a boil, cover & reduce heat to medium.
• Cook about 10 minutes, water should be evaporated & carrots tender.
• Stir carrots seveeral times for about 5 - 10 minutes (5 for glazed, 10 for lightly browned) I left the lid on between stirring.
• Remove from heat, stir in thyme & serve.

GLAZED BABY CARROTS

Steps:

• Steam or boil carrots until crisp tender; drain.
• In a saucepan, melt butter. Add water, honey, marmalade, salt, and cloves. Bring to a boil for 1 minute to reduce to a glaze consistancy.
• Add cooked, drained carrots; sprinkle with the chopped cilantro and toss to coat well.
• Serve.

BUTTERY MINT CARROTS

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.

HONEY-TARRAGON GLAZED BABY CARROTS

Steps:

• Cook baby carrots, lemon juice, and 1/4 teaspoon salt in boiling water for 8-10 minutes. Drain. Plunge in cold water and drain again.
• Heat butter and honey in a large saucepan over medium heat, stirring until butter melts. Stir in remaining 1/4 teaspoon salt, carrots, tarragon, and pepper. Cook until thoroughly heated, about 3 minutes. Serve.