Minted Carrots

1 Ratings
  • 5 1
  • 4 0
  • 3 0
  • 2 0
  • 1 0

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

Martha Stewart Living, February 2009

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Recipe Summary

Servings:
4
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Ingredients

Directions

  • 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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Cook's Notes

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.

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Reviews (2)

1 Ratings
  • 5 1
  • 4 0
  • 3 0
  • 2 0
  • 1 0
Martha Stewart Member
03/22/2009
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.
Martha Stewart Member
03/20/2009
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 :)
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