Baby Carrots with Mint & Lemon

Sweeter baby carrots find balance with lemon and mint.

Serves 4

Baby carrots are carrots picked earlier and can be found in supermarkets during the spring. However, if you can’t find them, you can use regular carrots cut into large batons.


750g Baby Carrots, Scrubbed clean.

Zest of 1 Lemon

Juice from ½ Lemon

1 Tsp Brown Sugar

20g Butter

2 Tbsp Mint, Chopped

Salt / Pepper to taste.


  1. Bring a pan of salted water to a boil and cook the carrots for 8-10 minutes until they’ve just begun to soften but maintain a little crunch. Drain well and leave to dry for a minute.
  2. Heat a pan over high heat and add the butter, sugar, and dried carrots. Pan roast for 4-5 minutes until the carrots begin to brown. Once the butter begins to brown, add the lemon juice, followed by the zest, and mint. Season to taste before serving.

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