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Steamed Carrots and Mint Recipe

Steamed Carrots and Mint Recipe

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  • 4 large fresh mint sprigs plus 1 tablespoon chopped fresh mint
  • 1 pound baby carrots with some green tops attached, peeled
  • 1 1/2 tablespoons butter, room temperature
  • Fleur de sel or coarse kosher salt

Recipe Preparation

  • Place mint sprigs in bottom of large saucepan; place steamer rack in pan. Add just enough water to touch bottom of steamer rack; place carrots on rack. Cover pan and steam over high heat until carrots are just tender, 8 to 10 minutes, depending on size. Transfer carrots to bowl; toss with butter and chopped mint. Sprinkle with fleur de sel and pepper and serve.

Reviews Section

Carrots with coriander, cumin and mint

Looking for a simple, tasty and exotic vegetable side dish? This easy-to-make and remarkably tasty Middle Eastern carrot dish could fit the bill.

The cooking process is as straightforward as boiling some carrots (which have been cut into batons) and tossing them with a mixture that includes ground cumin, coriander and fresh mint. These seasonings really brings out the carrots’ natural sweetness.

You can use pre-ground spices if you want, but we know from our own experience that it doesn’t taste anywhere near as good. Lightly toasting whole cumin and coriander seeds before grinding them with a mortar and pestle releases their distinct taste and fragrance and adds a wonderful aromatic burst of flavor to the dish. If you don’t have a mortar and pestle then you can grind the seeds in a spice or coffee grinder instead. Failing that, you could even use the bottom of a heavy pan to crush the spices. (There’s no need for the spices to be finely ground because a bit of texture actually works well with this dish.)

For something a little more showy, use whole baby carrots if you can get them and keep some of their green tops attached for some contrasting color. This dish can also be served hot or cold.

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Recipe: Steamed Carrots

Sometimes the simplest vegetables, like carrots, need a little polish to shine.

I’ve always loved to glaze carrots, cooking them in chicken broth, butter and sugar to create a sweet, soft vegetable that glistens.

But that doesn’t work for your vegetarian friends, and it’s not very springlike.

In honor of warmer days, I’ve steamed the carrots here dressed them with a mixture of honey, apple-cider vinegar and oil and enlivened them with freshly chopped mint.

The exact shape you cut the carrots is not important. I like to slice on the diagonal, giving the carrot a quarter-turn before each cut. The important thing is to make all of the pieces the same size so they cook evenly.


The carrots and dressing can be prepared (and refrigerated) hours in advance. Add the mint just before serving to keep it from discoloring.

1-3/4 pounds carrots, scrubbed well then cut into 1/2- to -3/4-inch pieces

2 tablespoons apple-cider vinegar

Freshly ground black pepper

1/4 ounce ( 1/4 cup loosely packed) mint leaves, finely chopped

To steam carrots: Steam carrots in stove-top steamer for 6 minutes or until just tender. Keep warm.

To make dressing: In measuring cup, whisk together vinegar, honey and oil. Season lightly with salt and pepper.

To dress carrots: Add dressing to warm carrots. Toss to coat evenly.

To serve: Right before serving, add mint. Toss to incorporate. Serve warm or at room temperature.

Nutrition information: One serving provides 120 calories, 1 gram protein, 19 grams carbohydrates, 5 grams fat, 1 gram saturated fat, 0 cholesterol, 135 milligrams sodium, 4 grams dietary fiber, 12 grams sugar.

Buttery Mint Carrots and Snap Peas

I have been thinking of simple yet delicious side dishes lately. Something from the ho yum, steamed broccoli or boiled carrots. A side dish that says “fresh” and that can accompany everything from lamb, chicken, seafood, and beef. These Buttery Mint Carrots and Snap Peas are it!

Snap peas are something that I never cook unless it is in a stir fry. The bright green color is easily locked in with a quick steam and then run under cold water. The carrots also won’t go mushy if you use the same technique.

This can all be done ahead of time and then a fast saute in butter to warm them back up. Freshly ground pepper, a generous amount of salt, and a tossed with mint and you are ready to go.

I love the mixture of the carrots and snap peas together, their flavors work so nicely off one another. Plus their colors are vibrant and so pretty. I could eat the whole bowl myself with that lovely butter and fresh mint taste.

Honey Glazed Moroccan Carrots

Carrots are undoubtedly one of our favorite vegetable side dishes and there is a myriad of ways to serve them. Raw, on a crudité plate, with lots of dip options, steamed, sauteed, roasted, grilled and, of course, baked into a cake with cream cheese frosting. But mostly we love them roasted whole, to show off their beauty.

That, of course, leads to the question of what to roast them with and what flavors to add. They can be plain with just a bit of oil, salt and pepper, served with a cool labneh yogurt dip or sprinkled with a crunchy and flavorful dukkah blend.

Even though carrots are naturally sweet, it does not hurt to add a bit more sweetness with some maple syrup, brown sugar or, in this case, honey. Likewise, adding warm spices works well to compliment the sweetness.

Moroccan spice blends are flavorful, but not usually hot and spicy. They might include ground cinnamon, cumin, coriander, allspice, ginger, turmeric and paprika, and all can be used together or just a selection to get the perfect flavor blend for each dish. These particular glazed carrots get the bulk of their spice from the cumin and ginger, with cinnamon adding a smaller and more subtle note. But if you love cinnamon a lot, feel free to up the amount to equal the cumin and ginger. There's no wrong way to create your favorite Moroccan flavors.

Once roasted, serve these beautiful carrots with a generous amount of crumbled, sharp and salty feta cheese. You can certainly use parsley to add the herb flavor but cool, fragrant mint is common in Moroccan and Middle Eastern cooking, and the blend with the sweet honey is delicious.

These carrots are easy enough to make for regular weeknight suppers, but lovely and special enough to serve to company during the holidays. It's unlikely there will be any leftovers.

The Easiest Recipe for Steamed Carrots with Feta & Pine Nuts

So easy & delicious! This recipe for steamed carrots with feta cheese and toasted pine nuts will make you jump for joy! Make them for a make a healthy, tasty side dish for the holidays, or a busy weeknight dinner.

Today, I give you easy. As in the easiest ever steamed carrot recipe that’s packed with flavor, yet light on ingredients.

If you’re anything like me, once you find something that works, like a fun new hairstyle, a heart pounding workout that leaves you feeling great, or a veggie that BOTH of your kids will eat, you jump on it, and never let it go!

Although they’re now 17 & 19, carrots have been the one veggie I’ve been able to get my kids to eat since the time they were old enough to chew. (My pups love them too!)

So, needless to say, this steamed carrot recipe makes a regular appearance at our dinner table.

Sometimes all I add is a smidge of Kerrygold Butter. But, why not spend an extra couple of minutes and take things up a notch with some feta cheese and toasted pine nuts.

Pretty much everything tastes better with feta and pine nuts.

Are steamed carrots healthy?

You betcha! Compared to boiled carrots, steamed carrots are higher in nutrients, including vitamins A, K, & especially vitamin C. And, while raw carrots are healthy too, steaming or cooking carrots helps make the carotenoids (see below) more readily available to your body.

2. Carrot and cucumber with gado-gado sauce

Carrot and cucumber with gado-gado sauce. Photograph: Rachel Kelly Photograph: Rachel Kelly

If you have ever sat dipping crunchy batons of carrot into a jar of peanut butter, you will know that carrots and peanuts complement each other beautifully. Taking that one step further, I often serve raw vegetables with a spicy peanut dipping sauce for an Indonesian gado-gado salad. Any leftover sauce makes a brilliant dressing for a noodle salad.

carrots, cut into batons
cucumber, cut into batons
gado-gado sauce
250g lightly toasted peanuts
1 tsp belachan (dried shrimp paste)
1 red chilli, roughly chopped
2 garlic cloves, finely chopped
2 tbsp palm sugar (or light brown sugar)
200ml coconut milk
150ml water
1 tbsp fresh lime juice
half tsp salt, or more to taste

Toast the peanuts by gently frying in a dry frying pan for a few minutes over a medium heat. Shake the pan every 10 seconds or so to keep the nuts from sticking.

They should start to brown after about 2 to 3 minutes. Set aside to cool.

Wrap the belachan in a small piece of kitchen foil. Gently fry the foil parcel until the belachan has warmed through and fragrant, turning once. Not only will you be able to smell when it is done, the belachan will have become very crumbly. Allow to cool a little before tipping into a blender together with the cooled peanuts.

Add the chilli, garlic and palm sugar. Blend until a rough paste is formed - it should be chunky rather than smooth.

Tip the paste into a saucepan, adding the coconut milk. Stir well to combine. Gently heat and simmer for 5 minutes, stirring occasionally.

Add lime juice and salt, to taste. Stir well.

Add half of the water and stir well. If the mixture is too thick, then add a little more water, 1 tablespoon at a time. The consistency should be that of a thick soup.

Check the seasoning and set aside to cool.

Serve with carrots and other crunchy vegetables.


So you’re already saving money by making our own toasted rice powder, but there are several more ways to cut down on costs in this recipe.

We have an abundance of mint in our backyard during the summer, but it’s also incredibly cheap at an Asian grocery store. I got a big bunch of mint for $1 in the produce section. I just keep it in the window sill in a glass of water along with my green onions.

Did you know that you can regrow cut green onions over and over again?

Fresh ginger and garlic are often cheaper at Asian markets too. Oh, and in case you haven’t grated fresh ginger before, I highly recommend this microplane zester. I love it so much that we own two!

Another thing to buy at an Asian grocery store is your sauces. If you don’t have one near you, it’s still typically cheaper to buy a large bottle of each sauce online than to buy small ones in the International aisle of a regular grocery store.

For the bell peppers, the mini bell peppers were on sale at the grocery store, so were cheaper than the large ones. They look really pretty, but the large red peppers taste just the same so go with what’s the cheapest.


Finally, your ground beef. You can buy ground beef in bulk when it’s on sale, but grocery store ground beef is often artificially weighted with water so you tend to get a lot less than what you pay for. A pound of ground beef ends up weighing just ¾ of a pound!

Local grass fed beef also has GREAT flavor. We buy a whole cow once a year and split it with friends and family. It comes out to just about $3/lb, and that’s for ground beef, ribs, roasts, and fancy cuts like tenderloin steaks.

You can work with the butcher to get it cut or ground the way you like, and it’s SUCH a good deal! Basically we pay about $200 once a year and then never buy beef in the store.


To make this ground beef recipe Paleo, toast some sesame seeds instead of the rice and mix them with the ground beef. The flavor will be different, but it still tastes great.

Feel free to serve your Thai ground beef in lettuce cups, instead of over rice, for a completely grain free option.


You can definitely substitute ground turkey for the beef! In fact you can use ground turkey in any of our ground beef recipes listed below.

This is a great starter recipe if you’re new to Thai cooking because it’s fast, flavorful, and easy on your budget. Give it a try and let us know what you think!


We don’t want you to lose this recipe, and it also helps our site when you save our content to Pinterest. Thanks for pinning!

Recipe Summary

  • 6 bunches (about 2 pounds) baby carrots
  • Salt
  • 2 tablespoons unsalted butter
  • 2 two-inch pieces fresh ginger, peeled and julienned
  • 3 tablespoons honey

Trim stems of carrots to 1/2 inch. Peel carrots, and wash stem area.

Bring a medium pot of water to a boil. Salt water, add carrots, and reduce heat. Simmer until carrots are almost tender, 3 to 4 minutes. Remove carrots from heat, and drain. (Carrots can be prepared earlier in the day to this point.)

Melt butter in a large skillet over medium-high heat. Add ginger, and saute, stirring, until transparent, about 2 minutes. Add carrots and honey, and cook for 4 to 5 minutes, or until carrots are glazed. Serve immediately.