Reviews (2) Add Rating & Review 1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0 Martha Stewart Member Rating: Unrated 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 Rating: Unrated 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 :)
Back to Minted Carrots All Reviews for Minted Carrots - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Minted Carrots Recipe Summary Servings: 4
Ingredients Ingredient Checklist 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
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.
Gallery Minted Carrots
Recipe Summary Servings: 4
Gallery
Minted Carrots
Minted Carrots
Minted Carrots
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 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
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.
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.
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.
Reviews (2)
Add Rating & Review 1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 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 Rating: Unrated 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 :)
Reviews (2)
Add Rating & Review 1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Add Rating & Review
1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 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 Rating: Unrated 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 :)Martha Stewart Member
Rating: Unrated 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.
Rating: Unrated
Rating: Unrated 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 :)
All Reviews for Minted Carrots
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Minted Carrots
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
