Best Steamed Carrots And Mint Recipes

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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

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.

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.

STEAMED CARROTS



Steamed Carrots image

If you can boil water, you can have this vibrant side dish.

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 2

Kosher salt
3 pounds carrots with greens trimmed to 1 inch

Steps:

  • Fill a medium wide-mouthed pot with 2 inches of water. Set a collapsible steamer basket insert into the pot, then bring to a simmer over medium-high heat.
  • Put the carrots in the steamer basket and cook, covered, until tender when pierced with a knife, about 8 minutes. Transfer to a plate and serve.

SMASHED CARROTS WITH FETA AND MINT



Smashed Carrots With Feta and Mint image

For a zesty side dish of carrots, employ the sharp, salty flavor of feta cheese and lots of chopped fresh mint. This is more rustic than a smooth purée, with noticeable texture and bright colors. You can cook and mash the carrots in advance, then reheat, adding the toppings at the last minute.

Provided by David Tanis

Categories     vegetables, side dish

Time 25m

Yield 6 servings

Number Of Ingredients 7

3 tablespoons extra-virgin olive oil
2 pounds large carrots, peeled and cut into 1-inch chunks
Salt and pepper
2 cloves garlic, minced
6 ounces feta cheese, crumbled
2 tablespoons freshly chopped mint leaves
Pinch of crushed red pepper (optional)

Steps:

  • In a large, heavy pot with a lid, warm olive oil over medium-high heat until hot but not smoking. Add carrots and stir to coat. Season generously with salt and pepper.
  • Add garlic, stir, and let sizzle just until golden; do not let it brown. Then add 1 cup water and cover pot.
  • Reduce heat to low, and simmer until tender, about 10 minutes. Remove lid, and turn heat to high. Simmer until most of the liquid has evaporated.
  • With a potato masher, crush carrots roughly, right in the pot, leaving mixture a bit chunky. Set aside until ready to serve.
  • To serve, reheat carrots over low heat. Fold most of the feta and mint into the hot carrot mixture, reserving enough for garnish. Transfer to a serving dish. Sprinkle with crushed red pepper, if using. Top with remaining feta and mint.

Nutrition Facts : @context http, Calories 200, UnsaturatedFat 7 grams, Carbohydrate 16 grams, Fat 13 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 441 milligrams, Sugar 8 grams

MARINATED CAULIFLOWER AND CARROTS WITH MINT



Marinated Cauliflower and Carrots With Mint image

This is an elaboration of one of my favorite carrot dishes. That dish couldn't be simpler - steamed carrots tossed with sherry vinegar, olive oil, salt and fresh mint. It is good at room temperature or warm, as a starter or a side dish. I added steamed cauliflower to the mix but made no other changes to the formula. The cauliflower, which always loves a vinegar marinade, is a wonderful addition, very compatible with the carrots and pretty, too. The dish is great for a buffet as it only gets better as it sits. The dish is particularly beautiful if you use different colored carrots.

Provided by Martha Rose Shulman

Categories     dinner, lunch, snack, vegetables, appetizer, side dish

Time 15m

Yield 8 to 10 servings as a starter or side

Number Of Ingredients 6

1 pound carrots, peeled, quartered, or if fat, cut into sixths at fat ends, then into 2-inch lengths
1 pound cauliflower (1 small head, 1/2 to 3/4 of a large head), cut or broken into small florets
Salt and freshly ground black pepper
1/4 cup sherry vinegar or champagne vinegar
1/4 cup extra virgin olive oil
2 to 4 tablespoons chopped fresh mint (to taste)

Steps:

  • Place carrots and cauliflower in a steamer above 1 inch of boiling water, cover and steam 5 to 8 minutes, until both vegetables are tender but not too soft. Drain and transfer to a bowl. Add salt and pepper, and toss with vinegar and olive oil. Allow to cool slightly, then toss with mint. Serve warm or at room temperature. If serving warm, just before serving heat in a pan over medium heat, preferably before adding mint.

Nutrition Facts : @context http, Calories 75, UnsaturatedFat 5 grams, Carbohydrate 6 grams, Fat 6 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 198 milligrams, Sugar 3 grams

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

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

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