Pickled Carrots With Mint Recipes

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ROASTED CARROTS WITH HONEY AND MINT



Roasted Carrots with Honey and Mint image

Provided by Katie Lee Biegel

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 7

1 1/2 pounds medium carrots (about 12 carrots), halved lengthwise with the green tops still on
3 tablespoons unsalted butter
3 tablespoons dark brown sugar
2 tablespoons honey
3 tablespoons chopped fresh mint leaves, plus more for garnish
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

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.

BANH-MI WRAP: VIETNAMESE GRILLED PORK WRAP WITH PICKLED CARROTS AND MINT



Banh-mi Wrap: Vietnamese Grilled Pork Wrap with Pickled Carrots and Mint image

Provided by Aarti Sequeira

Time 2h20m

Yield 4 servings

Number Of Ingredients 24

1/2 cup sugar
1/2 cup distilled white vinegar
1/2 teaspoon kosher salt
4 cups shredded carrots (10 ounces)
1/4 cup soy sauce (I use gluten-free low-sodium tamari)
2 tablespoons fish sauce
2 teaspoons sugar
1 teaspoon five-spice powder
1 teaspoon garam masala, store-bought or homemade, recipe follows
1/2 teaspoon freshly ground black pepper
2 cloves garlic, crushed
1 small shallot, minced (about 3 tablespoons)
1 pound (1/2-inch thick) boneless center-cut pork loin chops
4 flour tortillas (gluten-free alternative: brown rice tortillas, or use small corn ones and make these as tacos!)
Mayonnaise, as needed
1 English cucumber, sliced thinly on the bias
1 bunch fresh cilantro
1 bunch fresh mint
4 Fresno chiles, or jalapeno peppers, sliced thinly
2 limes, each cut into 4 wedges
1/4 cup green cardamom pods, shelled, husks discarded (about 2 tablespoons of seeds)
3 tablespoons whole cloves
4 large black cardamom pods, shelled, husks discarded (about 1 tablespoon of seeds), optional
3 large cinnamon sticks (if you have the kind you get at Indian stores, it's about 3 tablespoons of cinnamon bark bits)

Steps:

  • For the pickled carrots: In a large bowl, whisk together the sugar, vinegar, and salt until dissolved. Add the carrots, toss to coat and allow to pickle for about 2 hours. For the pork: Combine the soy sauce, fish sauce, sugar, five-spice powder, garam masala, black pepper, garlic and shallots in a re-sealable plastic bag. Seal and shake until well dissolved. Add the pork to the bag, massage the marinade into the pork and marinate for 1 hour. When you're ready to cook the pork, grab a large cast-iron skillet. Place the pan over high heat until it is smoking. Using a pair of tongs, pull each pork chop out of the marinade, shake off the excess and place it in the pan. Don't crowd the pan - no meat should be touching! You want the meat to sear, not steam. After about 2 minutes, flip each chop; it should be a caramel brown color. Cook another minute on the other side and remove from the pan. If you're cooking in batches, cook the remaining chops. Slice the chops into thin strips. For the sandwiches: Warm the tortillas up over an open flame so they become soft and pliable. I also like to char them a little! If you don't have a gas stove, warm them in a pan over medium heat, or pop them in a microwave for 10 to 15 seconds. Smear a little mayo down the middle of the tortilla. Then, pile a little layer of pickled carrots, some cucumber slices, a few sprigs of cilantro, some mint leaves, pork chop strips, a few slices of chiles a and squeeze of fresh lime juice over the top. Wrap, and secure with toothpick. Wrap in parchment paper if you're taking them to the beach, or just eat right away if you're not!;
  • Add the green cardamom seeds, cloves, black cardamom seeds and cinnamon sticks to a spice/coffee grinder and grind until fine. Store in an airtight container away from direct sunlight.

Nutrition Facts : Calories 328 calorie, Fat 9 grams, SaturatedFat 2 grams, Cholesterol 66 milligrams, Sodium 1361 milligrams, Carbohydrate 37 grams, Fiber 4 grams, Protein 26 grams, Sugar 14 grams

SMASHED CARROTS WITH FETA AND MINT



Smashed Carrots With Feta and Mint image

For a zesty side dish of carrots, employ the sharp, salty flavor of feta cheese and lots of chopped fresh mint. This is more rustic than a smooth purée, with noticeable texture and bright colors. You can cook and mash the carrots in advance, then reheat, adding the toppings at the last minute.

Provided by David Tanis

Categories     vegetables, side dish

Time 25m

Yield 6 servings

Number Of Ingredients 7

3 tablespoons extra-virgin olive oil
2 pounds large carrots, peeled and cut into 1-inch chunks
Salt and pepper
2 cloves garlic, minced
6 ounces feta cheese, crumbled
2 tablespoons freshly chopped mint leaves
Pinch of crushed red pepper (optional)

Steps:

  • In a large, heavy pot with a lid, warm olive oil over medium-high heat until hot but not smoking. Add carrots and stir to coat. Season generously with salt and pepper.
  • Add garlic, stir, and let sizzle just until golden; do not let it brown. Then add 1 cup water and cover pot.
  • Reduce heat to low, and simmer until tender, about 10 minutes. Remove lid, and turn heat to high. Simmer until most of the liquid has evaporated.
  • With a potato masher, crush carrots roughly, right in the pot, leaving mixture a bit chunky. Set aside until ready to serve.
  • To serve, reheat carrots over low heat. Fold most of the feta and mint into the hot carrot mixture, reserving enough for garnish. Transfer to a serving dish. Sprinkle with crushed red pepper, if using. Top with remaining feta and mint.

Nutrition Facts : @context http, Calories 200, UnsaturatedFat 7 grams, Carbohydrate 16 grams, Fat 13 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 441 milligrams, Sugar 8 grams

VINEGAR PICKLED CARROTS



Vinegar Pickled Carrots image

Tasty pickled carrots are easy to prepare and sure to please everyone, maybe even your favorite bunny!

Provided by sal

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 12h25m

Yield 32

Number Of Ingredients 6

1 cup distilled white vinegar
2 tablespoons white sugar
1 teaspoon salt
⅛ teaspoon ground black pepper
⅔ cup water
8 large carrots, diced

Steps:

  • In a medium saucepan, mix distilled white vinegar, white sugar, salt, pepper and water. Bring the mixture to a boil. Remove from heat and allow to cool slightly.
  • Place the carrots in sterile containers. Cover with the vinegar solution. Seal the containers, refrigerate and marinate carrots 12 hours or overnight before serving.

Nutrition Facts : Calories 10.6 calories, Carbohydrate 2.5 g, Fiber 0.5 g, Protein 0.2 g, Sodium 85.1 mg, Sugar 1.6 g

PICKLED CARROTS



Pickled Carrots image

The trick to pickled carrots is cooking them just long enough to retain a harvest-fresh "snap." These tangy treats are terrific for perking up a buffet table or relish tray or serving alongside a hearty sandwich. -Cecilia Grondin, Grand Falls, New Brunswick

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 7

1 pound carrots, cut into 3-inch julienne strips
3/4 cup water
2/3 cup white vinegar
3/4 cup sugar
1 cinnamon stick (3 inches), broken
3 whole cloves
1 tablespoon mustard seed

Steps:

  • Place 1 in. of water in a saucepan; add carrots. bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until carrots are crisp-tender. Drain and rinse in cold water. Place in a bowl and set aside., In a saucepan, combine water, vinegar, sugar, cinnamon, whole cloves and mustard seed. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool; pour over the carrots., Cover and refrigerate for 8 hours or overnight. Discard cloves and cinnamon. Serve carrots with a slotted spoon.

Nutrition Facts : Calories 103 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 20mg sodium, Carbohydrate 25g carbohydrate (22g sugars, Fiber 2g fiber), Protein 1g protein.

PICKLED CARROTS WITH MINT



Pickled Carrots With Mint image

Another appetizer recipe I want to try soon from Real Simple. There are several recipes for pickled carrots on the site, but I didn't see any quite like these. Note: chilling time is not included in cooking time.

Provided by under12parsecs

Categories     Vegetable

Time 25m

Yield 8 serving(s)

Number Of Ingredients 7

1 lb carrot, peeled and cut into thin sticks
1/2 cup apple cider vinegar
1/4 cup sugar
1 teaspoon coriander seed
1 teaspoon mustard seeds
kosher salt
1/4 cup fresh mint leaves, torn

Steps:

  • Bring a large saucepan of water to a boil. Add the carrots and cook for 2 minutes; drain and run under cold water to cool. Transfer to a bowl.
  • Meanwhile, in a small saucepan, combine the vinegar, sugar, coriander and mustard seeds, ½ teaspoon salt, and 1 ½ cups water and bring to a boil. Pour over the carrots and let cool to room temperature. Add the mint and refrigerate for at least 2 hours.

Nutrition Facts : Calories 53.1, Fat 0.3, Sodium 40.3, Carbohydrate 12.1, Fiber 1.8, Sugar 9, Protein 0.7

CARROTS WITH MINT



Carrots With Mint image

Provided by Pierre Franey

Categories     easy, quick, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 7

6 to 8 large carrots, about 1 1/2 pounds
2 tablespoons butter
1/2 cup chicken broth
Salt to taste if desired
Freshly ground pepper to taste
1 teaspoon finely chopped fresh mint
1/4 teaspoon ground cumin

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

MINTED CARROTS



Minted Carrots image

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

½ pound baby carrots
1 teaspoon butter
2 tablespoons brown sugar
2 tablespoons honey
⅛ teaspoon dried mint, crushed

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

GLAZED CARROTS WITH MINT



Glazed Carrots With Mint image

Make and share this Glazed Carrots With Mint recipe from Food.com.

Provided by mommyoffour

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 lb carrot (scrubbed, peeled and cut in strips or slices)
salt and pepper
1/2 cup orange marmalade
1/4 cup butter
1 tablespoon mint jelly

Steps:

  • In a saucepan, cover carrots with water; add salt and pepper to taste.
  • Cook until barely tender; drain.
  • Melt butter with marmalade and jelly, stirring until all are blended.
  • Add carrots and cook together for a few minutes.

Nutrition Facts : Calories 260.7, Fat 11.8, SaturatedFat 7.3, Cholesterol 30.5, Sodium 184.2, Carbohydrate 41.1, Fiber 3.5, Sugar 31.9, Protein 1.3

CREAMY MINT CARROTS



Creamy Mint Carrots image

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

2 to 2-1/2 pounds carrots, thinly sliced
1 teaspoon cornstarch
2 teaspoons cold water
1 cup heavy whipping cream
1/4 cup packed brown sugar
2 to 3 tablespoons minced fresh mint or 2 to 3 teaspoons dried mint
2 tablespoons butter
1 teaspoon salt
1/2 teaspoon pepper

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 :

MINTED CARROTS



Minted Carrots image

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

1 tablespoon extra-virgin olive oil
1 1/4 pounds small carrots
1 1/2 teaspoons coarse salt
1/8 teaspoon freshly ground pepper
1/4 cup loosely packed fresh mint, thinly sliced

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.

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