Best Honey Mint Carrots Recipes

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.

HONEY-MINT CARROTS

Steps:

• In large pan, heat 1 inch of water to boiling.
• Add carrots and bring water back to boil.
• Immediately reduce heat, cover pan and simmer about 10 minutes, or until carrots are crisp-tender.
• Drain well and transfer to serving bowl.
• Drizzle honey on top and sprinkle mint leaves over all.
• Toss gently to mix well and serve immediately.

HONEY GLAZED CARROTS WITH FRESH MINT

Steps:

• Peel carrots and cut evenly into coins.
• Combine carrots, butter, honey and ½ cup water in a large skillet over medium heat.
• Bring to a simmer and cook until the carrots are tender and most of the liquid has reduced to a glaze, 10-15 minutes.
• Season to taste with salt and pepper. Sprinkle mint on carrots and toss well before serving.

HONEY-MINT CARROTS

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.

HONEY-MINT CARROTS

Steps:

• 1. In a 12 inch skillet, heat 1 inch of water to boiling.
• 2. Add carrots and re-heat to boiling.
• 3. Reduce heat and simmer 10 minutes until tender-crisp. Drain VERY well.
• 4. Toss with honey and mint.

HONEY-ROASTED CARROTS WITH PRUNES, WALNUTS, AND MINT

Steps:

• Preheat the oven to 450°F.
• Toss the carrots with the olive oil in a large bowl, and coat thoroughly. Add the salt and toss to coat.
• Combine the honey and 1/2 cup warm water in a small bowl and stir until thoroughly mixed.
• Lay the carrots out on a large rimmed baking sheet or roasting pan so that they are evenly spaced and do not touch one another. Drizzle with the honey mixture and put the carrots in the oven to roast.
• Roast until all of the water has evaporated and the carrots are soft and beginning to brown, 35 to 40 minutes.
• While the carrots are roasting, prepare the topping. Mix the prunes and olive oil in a small bowl. Work the mixture so that the prunes are thoroughly coated and not sticking together. Add mint, walnuts, salt, and lemon juice and mix thoroughly to combine.
• Remove the carrots from the oven and arrange them on a serving dish. Spoon the topping over the carrots and serve.