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Creamy Mint Carrots

Total Time

Prep/Total Time: 15 min.


8 servings

I grow a lot of mint, so I'm always looking for creative way to cook with it. This delicious recipe is my son's favorite way to eat carrots.—Sue Gronholz, Beaver Dam, Wisconsin


  • 2 to 2-1/2 pounds carrots, thinly sliced
  • 1 teaspoon cornstarch
  • 2 teaspoons cold water
  • 1 cup heavy whipping cream
  • 1/4 cup packed brown sugar
  • 2 to 3 tablespoons minced fresh mint or 2 to 3 teaspoons dried mint
  • 2 tablespoons butter
  • 1 teaspoon salt
  • 1/2 teaspoon pepper


  1. Place carrots in a saucepan; cover with water. Bring to a boil; reduce heat. Cover and simmer for 10 minutes or until crisp-tender; drain. In a small bowl, combine cornstarch and water until smooth. In a small saucepan over medium heat, bring cream to a boil. Stir in cornstarch mixture. Cook and stir for 2 minutes or until thickened. Stir in the remaining ingredients. Pour over carrots.

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