Baby minted carrots
Carrots are a good source of vitamin A. This recipe accentuates their sweetness.
Nutrition Facts
Serving Size: About 3/4 cup
Calories: 44
Serving size
About 3/4 cup
Calories
44
Monounsaturated fat
Trace
Saturated fat
Trace
Total fat
Trace
Sodium
51 mg
Cholesterol
0 mg
Dietary fiber
2.5 g
Protein
1 g
* Percent Daily Values are based on a 2,000 calorie diet.
Your daily values may be higher or lower depending on your calorie needs.
Your daily values may be higher or lower depending on your calorie needs.
Ingredients
(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
Directions
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.
