Carrots

Baby Carrots with Mint

6 cups water
1 pound baby carrots, rinsed
1/4 cup apple juice
1 tablespoon cornstarch
1/2 tablespoon chopped fresh mint leaves
1/8 teaspoon ground cinnamon

Put 6 cups of water into a large saucepan. Add the carrots and boil until tender-crisp, about 10 minutes. Drain the carrots and set aside in a serving bowl.

In a separate 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 apple juice mixture over the carrots. Serve immediately.

Carrots with Maple-Balsamic Browned Butter

3 1/4 cups (1/4-inch-thick) slices peeled carrots (about 1 pound)
1 tablespoon butter
1 tablespoon maple syrup
1 teaspoon balsamic vinegar
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 teaspoon chopped fresh parsley

Steam carrots, covered, 15 minutes or until tender.
Melt butter in a medium nonstick skillet over medium heat. Cook butter 3 minutes or until lightly browned, stirring occasionally. Add syrup, vinegar, salt, and black pepper; stir until combined. Add carrots; cook 1 minute or until thoroughly heated, stirring to coat. Stir in parsley.