This is a simple and delicious springtime
side dish, tender-cooked baby carrots enrobed in a buttery fresh
mint glaze.
Mint-Glazed Baby
Carrots
- 2 (12-ounce) packages baby carrots*
- 3 tablespoons butter or margarine
- 2 tablespoons granulated sugar
- 2 tablespoons finely chopped fresh mint
leaves
- Fresh mint springs (optional)
- Arrange carrots in a vegetable steamer.
Place over boiling water; cover and steam 12 minutes. Drain well.
- Melt butter in a large skillet; stir in
sugar and chopped mint. Add carrots and cook over low heat about
8 minutes, stirring until well glazed. Garnish with fresh mint
sprigs, if desired.
Makes 4 to 6 servings.
*Or use 8 medium carrots, scraped and cut
into 3-inch pieces.
