Print Recipe

Buttery Minted Carrots



  • 1 cup water
  • 1/4 teaspoon salt
  • 6 medium carrots, julienned
  • 2 tablespoons butter or margarine
  • 1 to 2 tablespoons confectioners' sugar
  • 1 1/2 teaspoons minced fresh mint or 1/2 teaspoon dried mint flakes


  1. In a saucepan, bring water and salt to boil. Add carrots; cook until crisp-tender, about 8 minutes.
  2. Drain and set aside.
  3. Melt butter in the same saucepan.
  4. Stir in confectioners sugar' and mint until blended.
  5. Return carrots to pan; cook and stir for 2 to 3 minutes or until carrots are tender and evenly coated.

Yield: 4 servings

>> Resurrection Day Side Dish Recipes

>> Resurrection Day Recipes

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