“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 grandmother used to serve this side dish along with roast leg of lamb. With its fresh mint taste, it also makes a nice salad served chilled. It's simple but delicious.
-Kristen Dunphy of Haverhill, Massachusetts