No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Minted Carrots

Using small, slender carrots makes this an especially stunning side, but large carrots work equally well when halved lengthwise.

  • Servings: 4
Minted Carrots

Source: Martha Stewart Living, February 2009


  • 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


  1. 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.

Cook's Note

If making this with roast chicken or another main dish from the oven, simply place the baking sheet on the lowest rack for a few minutes to preheat.

Reviews (2)

  • seapard 22 Mar, 2009

    I am in love with these carrots! I used normal-sized peeled and quartered lengthwise carrots. The mint really makes these exceptional--add them as soon as you take the carrots out of the oven and stir things around a bit. This recipe claims to serve four, but my husband and I gobbled them up in one sitting.

    So, so good.

  • jadekitty 20 Mar, 2009

    This was lovely, but the mint could either be added of left off. I couldn't seem to make it stick, until I sprinkled it over and rolled the carrot around in the oil :)

Related Topics