Recipe: Glazed carrots with mint is the perfect addition to your Easter dinner

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Carrots are the number one side dish for Easter, and the Easter Bunny is especially good to those who serve them. This recipe may be partially made in advance, holds well and is a delicious addition to any Spring table.

Added bonus: children love them!


2lbs baby carrots (if you really want to be creative, purchase the multicolored ones from Whole Foods)

1/2 stick butter

1.5 T Honey

1.5 T Brown Sugar

Healthy pinch each salt and pepper

4 T chopped fresh Mint


In a large saucepan, place carrots and add water just to cover. Simmer until crisp-tender, or until blade of a knife will puncture. (Roughly 15 minutes) This may be done in advance. If pre-cooking carrots, slightly undercooked is better, as carrots will continue cooking when added to the hot glaze.

In a large skillet, melt butter and add honey and brown sugar. Cook over medium- high heat until mixture becomes a glaze, adding a touch of water if necessary. Stir in cooked carrots, heat thoroughly and add salt, pepper and mint. Note: if using pre-cooked carrots, allow a little extra time for carrots to rewarm.  Toss thoroughly. Serve hot or warm.

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