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Honey and Lemon Glazed Carrots with Garlic and Mint

Carrots, garlic and mint came in our farm share box this week so I steamed up this recipe for glazed carrots with garlic and mint. Though, it’s not just the garlic and mint that flavors these delicous sweet and tangy spiced carrots. The glaze is honey and lemon, cinnamon, and red pepper flakes, and a mild rice vinegar and olive oil dressing!

Honey and Lemon Glazed Carrots with Garlic and Mint plated with green lentils and quinoa

I served these glazed carrots with garlic and mint on a bed of French green lentils, alongside a rice and quinoa pilaf.

CSA carrot bunch for Honey and Lemon Glazed Carrots with Garlic and Mint

Inspiration for this flavor combination comes from  “The Flexitarian Table.” Author Berley garnishes his honey and lemon glazed carrots with a sprinkle of chopped cured black olives.

You might also enjoy my Tequila Carrots with Curry Tahini Sauce.

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Honey and Lemon Glazed Carrots with Garlic and Mint
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins

Serve these flavorful steamed and glazed carrots warm or chilled. Makes 2 to 4 servings depending on how hungry everyone is.

Course: Side Dish
Servings: 4 servings.
Author: Letty Flatt | Letty's Kitchen
  • 1 pound organic carrots ½ to ¾-inch diameter, well scrubbed
  • 1 teaspoon honey
  • 1 tablespoon lemon juice
  • 1 garlic clove minced
  • 1 2- inch piece cinnamon stick
  • ¼ teaspoon red pepper flakes
  • 2 sprigs plus 1 teaspoon “chiffonade” fresh mint
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon rice wine vinegar
  1. Place the carrots in a large saucepan. Add the honey, lemon juice, garlic cinnamon stick, red pepper flakes and mint sprigs. Add water to the pot, until the carrots are almost, but not quite covered. Simmer until the carrots are they are tender when pierced with a fork, about 15 minutes. Watch carefully towards the end, the water should have almost evaporated about the same time as the carrots are done. If the carrots need to cook more, add a bit more water.
  2. Remove from the heat. Add the olive oil and vinegar and shake the pan to coat the carrots. Stir in the chiffonade mint. Serve warm.
Recipe Notes

If your carrots are larger, cut them into quarters lengthwise. If you wish, prepare the carrots beforehand and serve them chilled.

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