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Minted Baby Carrots
 It almost seems criminal to share a recipe this simple, but this is a recipe that our Easter table would not be complete without. It is simple, fresh tasting, and goes with almost every other dish imaginable. Fresh mint is absolutely necessary, but you can use your favorite mint…in our household orange mint is our favorite for this dish. The carrots can be cooked up to 2 days in advance and just reheated in the butter sauce before serving.
2 pounds baby carrots
1/4 cup butter or margarine
1/2 cup minced fresh mint leaves
 Boil or steam the carrots until tender, but still crisp and firm. Drain well and place in a medium heavy saucepan. Add the butter and mint and cook over medium low heat for five minutes, stirring occasionally or until the butter is melted. Serve immediately.
Makes 6 servings.
Preparation Time: 5 minutes
Cooking Time: 20 minutes
Total Time: 25 minutes
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