Carrots and Fresh Mint


1 pound fresh young carrots
3 tablespoons fresh butter
3 tablespoons water
brown sugar
salt and
freshly ground pepper


The carrots may be sliced, or left whole if they are very small. Combine them with the water and butter and cook until tender in a covered saucepan. Add the salt and pepper and a few crumbs of brown sugar; stir without the lid to let any extra liquid steam away. Add three or four small shredded mint leaves. The mint flavor should be elusive, so don’t use too much. Heat together and serve.


Serves 4

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Wonderful! This is

Wonderful! This is reminiscent of the "minted carrots" my mom would make for special occasions. It's only a hint of sweetness and a hint of mint, yet the effect is phenomenal!