Minted Carrots



Serving size

about 1 cup carrots
30 Minutes

This recipe can be multiplied and makes good leftovers. Serve leftovers chilled or reheat very gently.

Minted Carrots


1 quart Water
16 ounces Carrots, raw (peeled and sliced into 1/4 inch rounds)
1 tsp. Olive oil
1 tsp.. Unsalted butter
1/8 tsp. Salt
1/8 tsp. Dried mint
1 to taste Black pepper


Place the water in a large stock pot over high heat. When the water is at a shiver (almost boiling) add the carrots.

Cook them for about 5 - 7 minutes, then remove them from the pan to a strainer or a paper towel.

Heat the olive oil and butter in a medium skillet over medium heat. Add the carrots, salt, mint and pepper. Cook, tossing frequently, for about another 2 - 3 minutes and serve.

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Special Diet Information

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GERD / Acid Reflux

No specific GERD triggers.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is NOT a low sodium recipe.

Recipe Notes

Carrots and mint are made for each other and this is a quick and easy recipe that goes great with almost any cuisine. Fresh mint works well also and you would want to use about a half teaspoon or so.

"Carrot hastily cooked may still have soil uncleaned off the vegetable."

Chinese Proverb