“My mother always added a scant teaspoon of crushed mint leaves to her carrots while cooking,” recalls Linda McCarthy of Gansevoort, New York. “It was a great way to ensure we’d eat and enjoy our cooked carrots.”
I found it very difficult to get children (and even my "big kid") to eat carrots. By adding an orange and serving carrots crisp-tender, I have found that my family is very receptive to this vegetable dish.
My mom and I developed this recipe to see if there was a carrot dish that even people who don't care for carrots would enjoy. So far, I haven't met anyone who hasn't liked our casserole—especially when the carrots are freshly dug from the garden! —Laurie Heward, Fillmore, Utah
I first made this original recipe about 40 years ago, and it hasn't failed me yet. The thing I like about the dish is that it isn't plain. The flavorings dress up an "ordinary" vegetable, and put some real zip in any meal! This is an easy, quick dish to make, and it adds a splash of color to your table.