Steamed Carrots and Mint

4 large fresh mint sprigs plus 1 tablespoon chopped fresh mint
1 pound baby carrots with some green tops attached, peeled
1 1/2 tablespoons butter, room temperature
Fleur de sel or coarse kosher salt

Place mint sprigs in bottom of large saucepan; place steamer rack in pan.
Add just enough water to touch bottom of steamer rack; place carrots on rack.
Cover pan and steam over high heat until carrots are just tender, 8 to 10 minutes, depending on size.
Transfer carrots to bowl; toss with butter and chopped mint.
Sprinkle with fleur de sel and pepper and serve.

from bon apetít magazine