Minted Baby Carrots

1. 1

   Put 6 cups of water into a large pan. Boil carrots until tender crisp; about 10 minutes. Drain.

2. 2

   In a small pan, stir cornstarch into apple juice. Over moderate heat, cook, stirring, until sauce consistency.

3. 3

   Stir in mint and cinnamon.

4. 4

   Pour sauce over carrots and toss to coat.

* Per serving · 4 servings · Values may vary.

No additional tips available.