Carrots with Mint and Lemon

carrots with mint and lemon

Carrots with Mint and Lemon

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Tender young carrots, in the shops during spring and early summer, have a lovely sweet flavour which is brought out to the full by the sugar and lemon juice in this recipe. Unwashed carrots, which sometimes still have their feathery foliage, keep better than those sold washed and prepacked.
Servings: 4
Calories: 101


  • 1 1/2 lb small new carrots trimmed and scrubbed
  • salt and pepper
  • finely grated rind and juice of 1/2 lemon
  • 1 tsp light soft brown sugar
  • 1/2 oz butter
  • 2 tbsp chopped fresh mint


  • Cook the carrots in boiling salted water for about 10 minutes, until just tender. Drain.
  • Return the carrots to the pan with the remaining ingredients and toss together over a high heat until the butter melts. Serve at once.
Calories: 101 kcal
Carbohydrates: 18 g
Protein: 2 g
Fat: 3g
Saturated Fat: 2 g
Trans Fat: 1 g
Cholesterol: 8 mg
Sodium: 144 mg
Potassium: 561 mg
Fiber: 5 g
Sugar: 9 g
Vitamin A: 28611 IU
Vitamin C: 11 mg
Calcium: 64 mg
Iron: 1 mg
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