Minted Carrots

Servings = 2 | Serving size =about 1 cup carrots

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe makes good leftovers. Serve leftovers chilled or reheat very gently.

1 quart	water
16 ounces	carrots (peeled and sliced into 1/4 inch rounds)
1 tsp	olive oil
1 tsp	unsalted butter
1/8 tsp	salt
1/8 tsp	dried mint
	fresh ground black pepper (to taste)

Place the water in a large stock pot over high heat. When the water is at a shiver (almost boiling) add the carrots.

Cook them for about 5 - 7 minutes, then remove them from the pan to a strainer or a paper towel.

Heat the olive oil and butter in a medium skillet over medium heat. Add the carrots, salt, mint and pepper. Cook, tossing frequently, for about another 2 - 3 minutes and serve.

Nutrition Facts

Serving size: about 1 cup carrots | Servings 2

Calories 128 | Calories from Fat 41

Amount Per Serving (% Daily Value)

Total Fat 5g (7%) | Saturated Fat 2g (8%)

Monounsaturated Fat 2g | Trans Fat 0g

Cholesterol 5 mg (2 %) | Sodium 306 mg (13 %)

Total Carbohydrates 21g (7%) | Sugars 11g

Dietary Fiber 6g (25%) | Protein 2g

Vitamin A 750% | Vitamin C 22 % | Calcium 8% | Iron 4%

Vitamin K 31 mcg  | Potassium  719 mg | Magnesium  27 mg