Molasses-Coated Carrots with Fresh Mint

This is a sure way to liven up carrots. The mint and molasses are an unusual combination, but they really go well together.

1. 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.

2. 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.

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

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.