Minted Carrots

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!"

Ingredients 20 m {{adjustedServings}} servings 173 cals

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Original recipe yields 2 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 173 kcal
  • 9%
  • Fat:
  • 2.2 g
  • 3%
  • Carbs:
  • 39.9g
  • 13%
  • Protein:
  • 0.8 g
  • 2%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 107 mg
  • 4%

Based on a 2,000 calorie diet

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  • Prep

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  1. 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.
  2. 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.
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Reviews 9

  1. 10 Ratings

Kristen Kelley

I didn't feel that this was a bad recipe. For my taste, it was a bit sweet but it was a nice and simple glazed carrot recipe. I steamed quickly in the microwave, used light butter, splenda brown sugar, and slightly reduced the honey. I felt it could use more mint flavor. Perhaps it could be obtained by steaming the carrots with the mint or even putting the mint in with the butter to infuse and make more of a "mint butter" prior to adding the carrots and remainder of ingredients?


These carrots are delicious. I usually make candied carrots with maple syrup but decided to give this one a try and it was very good. I had leftover mint from some mojitos I made, so I used that instead of the dry kind, chooped finely.


Great carrots! Sweet and the mint went very well in this dish. My husband ate all of his and he is really picky about his carrots. My only addition was a pinch of salt. He usually says something if I put anything in his carrots, but since I am the cook I do it anyway ;)