ROASTED CARROTS WITH HONEY AND MINT
Provided by Katie Lee Biegel
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 7
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.
ROASTED CARROTS AND RED ONIONS WITH FENNEL AND MINT
Toasting the seeds and nuts in oil forms the base of a complex vinaigrette for simple roasted vegetables.
Provided by Chris Morocco
Categories Bon Appétit Carrot Onion Fennel Side Mint Vegan Vegetarian Vegetable Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F. Place carrots on a rimmed baking sheet and onions and fennel on another rimmed baking sheet. (Make sure to give them plenty of room, which is key to roasted veggies with nicely browned edges.) Drizzle vegetables with 2 Tbsp. oil, dividing evenly; season with salt and pepper. Roast, tossing occasionally, until golden brown and tender, 20-25 minutes for carrots and 35-45 minutes for onions and fennel. Let cool.
- Meanwhile, cook sunflower seeds, coriander seeds, Aleppo pepper, paprika, and remaining 2 Tbsp. oil in a small skillet over medium heat, stirring often, until oil is gently bubbling around seeds and spices are fragrant (be careful not to burn), about 2 minutes. Let cool. Stir in vinegar and lemon juice; season vinaigrette with salt and pepper.
- Combine roasted carrots, fennel, and onions onto the same baking sheet, drizzle vinaigrette over, and toss to coat well; transfer to a platter.
- Just before serving, re-toss vegetables to pull up any dressing that may have settled at the bottom of the platter and scatter mint over top.
- Do Ahead
- Dish (without mint) can be made 3 hours ahead. Store tightly wrapped at room temperature.
ROASTED CARROTS WITH MINT LEMON DRESSING
Cooking times will vary depending on the thickness of your carrots. If you decide to roast whole carrots that are thick, add additional cooking time. If you decide to slice your carrots, check them often to make sure they are not over-roasted. Please read post for additional recipe details and photos.
Provided by Todd + Diane
Categories Side Dish Vegetables
Time 30m
Number Of Ingredients 11
Steps:
- Pre-heat oven to 400°F.
- Toss the carrots with olive oil and season with salt and pepper. Transfer carrots to a roasting pan or sheet pan and roast in the oven for about 20-25 minutes, or until carrots are tender.
- While the carrots roast, whisk together all the mint lemon dressing ingredients (olive oil, lemon zest, lemon juice, brown sugar, mustard, salt, and mint).
- When carrots are roasted tender, transfer them to a serving platter or bowl and toss with the mint lemon dressing. Serve warm or at room temperature.
Nutrition Facts : Calories 182 kcal, Carbohydrate 14 g, Protein 1 g, Fat 14 g, SaturatedFat 2 g, Sodium 240 mg, Fiber 3 g, Sugar 8 g, ServingSize 1 serving
MINTED CARROTS
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
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
CARROT, GREEN APPLE AND MINT SALAD
Provided by Ellie Krieger
Categories side-dish
Time 35m
Yield 6 (1/3 cup) servings
Number Of Ingredients 9
Steps:
- Fold a full sheet of paper towel into quarters and place it in a small bowl. Spoon the yogurt on top of the paper towel. Place it in the refrigerator for 20 minutes so the yogurt can drain and thicken.
- In a small bowl whisk together the thickened yogurt and the mayonnaise, until smooth. Whisk in the lemon juice, vinegar, and honey.
- Grate first the carrots and then the apples in a food processor. Transfer them to a large bowl and stir to combine. Pour the dressing over the carrot mixture and toss. Add the mint and season with salt.
- Serve chilled.
Nutrition Facts : Calories 136 calorie, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 3 milligrams, Sodium 294 milligrams, Carbohydrate 21 grams, Fiber 4 grams, Protein 2 grams, Sugar 13 grams
HONEY-MINT CARROTS
Create a classic carrot side dish with honey and mint.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 6
Number Of Ingredients 3
Steps:
- In 2-quart saucepan, heat 1 inch water to boiling. Add carrots; heat to boiling. Reduce heat to low.
- Cover; simmer about 10 minutes or until crisp-tender; drain. Toss with honey and mint.
Nutrition Facts : Calories 40, Carbohydrate 9 g, Cholesterol 0 mg, Fiber 2 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 40 mg, Sugar 6 g, TransFat 0 g
MINTED CARROTS
Using small, slender carrots makes this an especially stunning side, but large carrots work equally well when halved lengthwise.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 5
Steps:
- Place a rimmed baking sheet on the lowest rack of oven, and preheat oven to 450 degrees. Drizzle hot sheet with 1 teaspoon oil. Carefully arrange carrots in a single layer on sheet, and drizzle with remaining 2 teaspoons oil. Sprinkle with salt and pepper, shaking sheet to coat carrots. Bake, stirring every 5 minutes, until tender and deep golden brown, 18 to 20 minutes. Sprinkle mint over carrots, and serve immediately.
TENDER CARROTS AND TURNIPS WITH MINT DRESSING
Instead of the classic brown-sugar glaze, these carrots and turnips are tossed in a tangy rice-vinegar dressing; a spoonful of apricot marmalade and freshly chopped mint gets stirred in for palate-pleasing sweetness.
Provided by Greg Lofts
Categories Vegan Recipes
Time 35m
Yield Serves 8 to 10
Number Of Ingredients 7
Steps:
- Combine carrots and turnips in a small pot; add enough water to cover by 1 inch. Bring to a boil; generously season with salt. Reduce heat to medium and simmer until vegetables are tender but still hold their shape, 10 to 12 minutes; Drain.
- Meanwhile, in a bowl, whisk together vinegar and marmalade. Gradually whisk in oil; season with salt and pepper. Toss warm vegetables with dressing. Stir in mint, season with salt and pepper, and serve.
THYME (OR MINT) GLAZED CARROTS
Make and share this Thyme (Or Mint) Glazed Carrots recipe from Food.com.
Provided by Mamas Kitchen Hope
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Clean carrots and cut into desired size and shape.
- Cook in boiling salted water until tender and drain well.
- In empty pan you just used melt the butter and sugar cooking until the sugar has begun to dissolve. Add thyme or mint and stir to mix.
- Add carrots, stirring gently to coat and cook until glazed. You can brown them if you like but I usually cant wait to eat them!
GRILLED CARROTS WITH AVOCADO AND MINT
When carrots are in season, don't peel them-just give them a quick scrub. The nutrient-rich skins will get deeply charred on the grill.
Provided by Andy Baraghani
Categories Bon Appétit Side Vegetable Root Vegetable Carrot Avocado Mint Ginger Cumin Chile Pepper Grill Grill/Barbecue Summer Vegetarian Wheat/Gluten-Free Dairy Free Soy Free Peanut Free Tree Nut Free Quick & Easy
Yield 4 servings
Number Of Ingredients 10
Steps:
- Prepare a grill for medium heat. Toast cumin seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 2 minutes. Let cool.
- Coarsely crush cumin seeds with a mortar and pestle (or on a cutting board with the flat side of a chef's knife). Transfer to a large bowl. Add lemon juice and honey. Whisk in ¼ cup oil, then add chile and ginger. Season dressing with salt. Let sit while you grill carrots (this will give the chile and ginger time to infuse into dressing).
- Toss carrots and remaining 2 Tbsp. oil on a rimmed baking sheet to coat; season with salt. Grill carrots, turning occasionally, until lightly charred in spots and tender, 14-18 minutes. Immediately transfer carrots to bowl with dressing and toss to coat. Taste and season with more salt if needed.
- Arrange carrots and avocados on a platter and spoon any dressing left in bowl over. Top with mint.
CARROTS WITH MINT
Provided by Pierre Franey
Categories easy, quick, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 7
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
CREAMY MINT CARROTS
I grow a lot of mint, so I'm always looking for creative way to cook with it. This delicious recipe is my son's favorite way to eat carrots.-Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Place carrots in a saucepan; cover with water. Bring to a boil; reduce heat. Cover and simmer for 10 minutes or until crisp-tender; drain. In a small bowl, combine cornstarch and water until smooth. In a small saucepan over medium heat, bring cream to a boil. Stir in cornstarch mixture. Cook and stir for 2 minutes or until thickened. Stir in the remaining ingredients. Pour over carrots.
Nutrition Facts :
BUTTERY MINT CARROTS
I reworked an old recipe to blend mint (traditionally a complement to lamb) with buttery-sweet carrots. This quick way of dressing up carrots makes a colorful accompaniment for other meats as well.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a saucepan, bring water and salt to a boil. Add carrots; cook until crisp-tender, about 8 minutes. Drain and set aside. In the same saucepan, melt butter. Stir in the sugar and mint until blended. Return carrots to pan; cook and stir for 2-3 minutes or until carrots are tender and evenly coated.
Nutrition Facts : Calories 97 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 237mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 3g fiber), Protein 1g protein.
MINTED CARROT SALAD
Carrots are cooked until tender, grated, and then topped with tomato dressing and mint. Note: You could try using julienne carrots instead of grated, if you like.
Provided by TRYOVER
Categories Salad Vegetable Salad Recipes Carrot Salad Recipes
Time P1DT25m
Yield 6
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm. Drain, cool and grate into a large bowl.
- In a small saucepan, whisk together the tomato sauce, oil, sugar, vinegar, mustard and Worcestershire sauce. Bring to a boil, whisking constantly, remove from heat and cool.
- Add onions and mint leaves to the carrots, and pour the dressing over all. Toss until evenly coated and chill for 24 hours before serving.
Nutrition Facts : Calories 375.9 calories, Carbohydrate 53.5 g, Fat 18.6 g, Fiber 5.6 g, Protein 2.1 g, SaturatedFat 2.9 g, Sodium 316.9 mg, Sugar 42.2 g
CARROT SALAD WITH MINT VINAIGRETTE
Another Portuguese-style salad for an antipasto platter from Joyce Goldstein's "The Mediterranean Kitchen", 1989. She also recommends the Mint Vinaigrette on a spinach salad with feta, red onion, and Kalamata olives, or with grilled fish like tuna.
Provided by zeldaz51
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Peel the carrots and cut into thin slices or julienne on a mandoline or by hand. There should be about 4 cups. Drop the carrots into a pot of boiling salted water and cook until crisp-tender, about 1-2 minutes.
- Drain the carrots and refresh them in ice water. Drain again, pat dry, and put in a large mixing bowl.
- Make the vinaigrette: Combine the 1/4 cup lemon juice ans the 1/4 Celsius mint in a small saucepan. Heat to boiling and remove from heat. Let it steep about 10 minutes, then strain the infusion into a mixing bowl. There should be about 1/4 cup of infused lemon juice.
- Add the remaining vinaigrette ingredients to the infusion and whisk together.
- Add 1 1/2 cups of the vinaigrette to the carrots and toss to coat.
Nutrition Facts : Calories 460.8, Fat 45.4, SaturatedFat 6.3, Sodium 283.2, Carbohydrate 14.4, Fiber 4.2, Sugar 6.9, Protein 1.6
More about "carrots with mint vinaigrette recipes"
10 BEST MARINATED CARROTS VINEGAR RECIPES | YUMMLY
From yummly.com
MINT VINAIGRETTE - THE NUTRITION SOURCE
From hsph.harvard.edu
GRILLED CARROTS WITH AVOCADO AND MINT RECIPE | BON …
From bonappetit.com
BEST ROASTED CARROTS WITH VINAIGRETTE RECIPES | THE …
From foodnetwork.ca
CARROTS WITH MINT RECIPE | BON APPéTIT
From bonappetit.com
Servings 4
MARINATED CARROTS WITH MINT RECIPE - SERIOUS EATS
From seriouseats.com
ROASTED CARROTS, SHALLOTS AND FENNEL WITH MINT RECIPE - LITEHOUSE …
From litehousefoods.com
OVEN BAKED CARROTS WITH MINT - BOWL ME OVER
From bowl-me-over.com
MOROCCAN CARROT SALAD WITH PISTACHIO AND MINT | FEASTING AT HOME
From feastingathome.com
MINT VINAIGRETTE RECIPE | EATINGWELL
From eatingwell.com
ROASTED CARROTS WITH MINT | IDIOT'S KITCHEN
From idiotskitchen.com
CARROT BEET AND APPLE SALAD WITH MINT AND CUMIN VINAIGRETTE
From theendlessmeal.com
MINT GLAZED CARROTS - STUFFED AT THE GILL'S
From stuffedatthegills.ca
BEST COOKING CARROT RECIPES: CARROT SALAD WITH MINT VINAIGRETTE
From worldbestcarrotrecipes.blogspot.com
CARROT SALAD WITH MINT VINAIGRETTE - PLAIN.RECIPES
From plain.recipes
CAROTTES RâPéES (PARISIAN CARROTS VINAIGRETTE) - COOKS WITHOUT …
From cookswithoutborders.com
OVEN ROASTED CARROTS W/ CILANTRO MINT SAUCE - LIFE IS BUT A DISH
From lifeisbutadish.com
CARROT MINT SALAD - COOKTHINK
From cookthink.com
SAUTEED CARROTS WITH BROWN SUGAR +VIDEO | KEVIN IS COOKING
From keviniscooking.com
CANNED CARROTS WITH MINT | ZAVOR®
From zavoramerica.com
ROASTED CARROTS RECIPE - WITH DELICIOUS VINAIGRETTE! - BUTTER
From butterandbaggage.com
HONEY GLAZED CARROTS IN TARRAGON AND MINT - AWESOME! - HURRY …
From hurrythefoodup.com
ROASTED CARROTS WITH MINT | RICARDO
From ricardocuisine.com
MARINATED CARROTS WITH MINT | WILLOWSFORD FARM & CONSERVANCY
From willowsfordconservancy.org
CARROT SALAD WITH MINT, HONEY AND LEMON - SAVORY SIMPLE
From savorysimple.net
RECIPE: ROASTED CARROTS WITH BALSAMIC VINEGAR AND MINT
From perennialpastimes.com
MARINATED CARROTS WITH MINT - GLUTEN FREE RECIPES
From fooddiez.com
IN A PICKLE: MARINATED CARROTS WITH MINT - SERIOUS EATS
From seriouseats.com
LEMON-MINT VINAIGRETTE RECIPE | MYRECIPES
From myrecipes.com
FRESH MINT DRESSING RECIPE - COOKIE AND KATE
From cookieandkate.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search