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I reworked an old recipe to blend mint (traditionally a complement to lamb) with buttery-sweet carrots. This quick way of dressing up carrots makes a colorful accompaniment for other meats as well.
This recipe is:
Quick
Nutritional Facts 1 serving (1/2 cup) equals 97 calories, 6 g fat (4 g saturated fat), 15 mg cholesterol, 237 mg sodium, 11 g carbohydrate, 3 g fiber, 1 g protein.
Originally published as Buttery Mint Carrots in Taste of Home April/May 1999, p31
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