Baby minted carrots
Updated: 2019-06-01
Carrots are a good source of vitamin A. This recipe accentuates their sweetness.
Serves 6
- 6 cups water
- 1 pound baby carrots, rinsed (about 5 1/2 cups)
- 1/4 cup 100% apple juice
- 1 tablespoon cornstarch
- 1/2 tablespoon chopped fresh mint leaves
- 1/8 teaspoon ground cinnamon
Pour the water into a large pan. Add the carrots and boil until tender-crisp, about 10 minutes. Drain the carrots and set aside in a serving bowl.
In a small saucepan over moderate heat, combine the apple juice and cornstarch. Stir until the mixture thickens, about 5 minutes. Stir in the mint and cinnamon.
Pour the mixture over the carrots. Serve immediately.
Nutritional analysis per serving
Calories: 44
Total carbohydrate: 10 g
Cholesterol:
Dietary fiber:
Monounsaturated fat:
Protein: 1 g
Saturated fat:
Serving size: About 3/4 cup
Sodium:
Total fat: Trace