- 1 cup water
- 1/4 teaspoon salt
- 6 medium carrots, julienned
- 2 tablespoons butter or margarine
- 1 tablespoon confectioners' sugar
- 1 1/2 teaspoons minced fresh mint
- In a saucepan, bring water and salt to a boil. Add carrots; cook until crisp-tender, about 8 minutes. Drain and set aside. In the same saucepan, melt butter. Stir in the sugar and mint until blended. Return carrots to pan; cook and stir for 2-3 minutes or until carrots are tender and evenly coated.