Baby minted carrots

Dietician's Tip

One serving provides twice the daily estimated average requirement of vitamin A for an adult.


  • 6 cups water
  • 1 pound baby carrots, rinsed (about 5 1/2 cups)
  • 1/4 cup 100% apple juice
  • 1 tablespoon cornstarch
  • 1/2 tablespoon chopped fresh mint leaves
  • 1/8 teaspoon ground cinnamon


Pour the water into a large pan. Add the carrots and boil until tender-crisp, about 10 minutes. Drain the carrots and set aside in a serving bowl.

In a small saucepan over moderate heat, combine the apple juice and cornstarch. Stir until the mixture thickens, about 5 minutes. Stir in the mint and cinnamon.

Pour the mixture over the carrots. Serve immediately.

Serving Information

Serves 6

Nutritional analysis per serving

Calories: 44
Total carbohydrate: 10 g
Cholesterol: 0 mg
Dietary fiber: 2.5 g
Monounsaturated fat: Trace
Protein: 1 g
Saturated fat: Trace
Serving size: About 3/4 cup
Sodium: 51 mg
Total fat: Trace

DASH Eating Plan Servings

Vegetables: 2

Diabetes Meal Plan Choices

Nonstarchy vegetables: 2

Mayo Clinic Healthy Weight Pyramid Servings

Vegetables: 2

Last Updated Jun 1, 2019

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