Saucy Minted Carrots

SAUCY MINTED CARROTS From Southern Living Holiday Dinners 1982 4 cups water 2 teaspoons sugar 1 teaspoon salt 2 pounds baby carrots 1/2 cup butter 1/4 cup plus 2 tablespoons firmly packed brown sugar 1 tablespoon cornstarch 1/4 cup fresh mint leaves, finely chopped Combine water, sugar and salt in a large saucepan; add carrots, stirring well. Bring to a boil, reduce heat, and cook 12 to 15 minutes or until tender. Drain carrots, reserving 1 cup liquid. Set carrots aside and keep warm. Melt butter in a heavy saucepan over low heat; add brown sugar and cornstarch, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add 1 cup reserved liquid; cook over medium heat, stirring constantly until thickened and bubbly. Stir in mint. Pour sauce over carrots, stirring gently to coat. 8 servings

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