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Molasses-coated carrots with fresh mint |
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This is a sure way to liven up carrots. The mint and molasses are an unusual combination, but they really go well together.
- 1 lb thin carrots (about 6 inches long), peeled and trimmed
- 2 Tbsp molasses
- 1 1/2 tsp sherry wine vinegar or white balsamic vinegar 1 Tbsp olive oil
- 3 Tbsp chopped fresh mint
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- Place the carrots in a large saucepan or skillet. Cover with water and boil for 10 minutes or until just tender. Drain well and return to the saucepan.
- Whisk together the molasses, vinegar and olive oil in a small bowl. Add to the carrots and sauté over high heat for 5 minutes or until the sauce is heated through and the carrots are coated. Place on a platter, garnish with fresh mint and serve.
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Nutritional Analysis per Serving
| Calories |
120 |
| Protein |
2 g |
| Fat |
3 g |
| Saturated Fat |
0.5 g |
| Carbohydrates |
13 g |
| Cholesterol |
0 mg |
| Sodium |
60 mg |
| Fiber |
4.5 g |
Prep Time: 10 minutes
Cook Time: 15 minutes
Make Ahead:This can be prepared early in the day and served at room temperature.
Serves 6
Nutrition Watch:Molasses is a very good source of calcium, iron, magnesium, potassium, vitamin B6 and selenium.
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