6 medium carrots, peeled and cut into half-inch pieces
2 tablespoons butter
1 teaspoon ground coriander
1 teaspoon ground cumin
1 tablespoon ginger, peeled and grated
sprinkle of red chili flakes (optional)
2 tablespoons honey
juice of two limes
salt and pepper to taste
zest of lime garnish
Takes ,
serves 6.
Instructions
Fill a medium-sized bowl with eight cups of water and six cups of ice. Put aside.
Place sliced carrots into a medium-sized covered saucepan with water and bring to a boil. As soon as they boil, uncover and test for doneness. When parboiled - able to pierce, but still crunchy - transfer carrots to the bowl of ice water using a slotted spoon. Allow carrots to cool completely before transferring to a paper towel-lined plate.
Bring a medium skillet to medium-high temperature. Melt butter until bubbling. Add spices and ginger and sauté until ginger is lightly browned and spices are fragrant. Add honey followed by lime juice. Stir until melted into butter mixture. Add carrots and toss to coat evenly. As soon as carrots are hot, season with salt and pepper.
Transfer to an attractive bowl, sprinkle with lime zest and serve immediately.
Ginger Lime Spiced Carrots
Ingredients
6 medium carrots, peeled and cut into half-inch pieces
2 tablespoons butter
1 teaspoon ground coriander
1 teaspoon ground cumin
1 tablespoon ginger, peeled and grated
sprinkle of red chili flakes (optional)
2 tablespoons honey
juice of two limes
salt and pepper to taste
zest of lime garnish
Directions
Fill a medium-sized bowl with eight cups of water and six cups of ice. Put aside.
Place sliced carrots into a medium-sized covered saucepan with water and bring to a boil. As soon as they boil, uncover and test for doneness. When parboiled - able to pierce, but still crunchy - transfer carrots to the bowl of ice water using a slotted spoon. Allow carrots to cool completely before transferring to a paper towel-lined plate.
Bring a medium skillet to medium-high temperature. Melt butter until bubbling. Add spices and ginger and sauté until ginger is lightly browned and spices are fragrant. Add honey followed by lime juice. Stir until melted into butter mixture. Add carrots and toss to coat evenly. As soon as carrots are hot, season with salt and pepper.
Transfer to an attractive bowl, sprinkle with lime zest and serve immediately.
Ginger Lime Spiced Carrots
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Carrots sautéed in butter with fragrant spices, honey, ginger and tangy lime…
Saying hello to your next delicious side dish. Ginger Lime Spiced Carrots is it!
This story only goes to prove that side dishes need not be boring. Our GINGER LIME SPICED CARROTS will have you jumping for joy thanks to big, bold flavours and a straightforward way of preparing them.
No surprise that carrots constantly rank high amongst our most popular vegetables. Readers love our healthy, tangy CARROT SOUP WITH ORANGE and this KALE, CARROT, PARMESAN SALAD. Even we were slightly surprised by the popularity of this simple GRATED CARROT SALAD but then again, why not? Carrots are amazing!
Here are some tips for preparing GINGER LIME SPICED CARROTS:
Whenever I make this recipe I try to grab carrots of the same size and length. This makes it easier to cut them into equal sizes that cook uniformly. The recipe was crafted using six carrots for about six servings. Don’t worry about leftovers – the dish tastes even more interesting served chilled the following day.
Time to send up some more specifics on this carrot love. Carrots are a great source of beta-carotene, fibre, vitamin K, potassium and antioxidants, making them a healthy choice too. This recipe enhances their sweet flavour, and I especially like the way the carrots still have a bit of crunch. Makes them so enjoyable.
This side dish is good to go as is, but I do want to trow out an option for presentation. If you’re serving this side for a special occasion and you have time on your hands, you can always amp up the presentation factor by cutting your carrots with fancy vegetable cutters. Carol laughs whenever I use mine but I’ll still put a link to purchase down below – you just never know!
This is a great recipe to practice your blanching skills. We use this method to keep the carrots slightly crunchy. Boil them for a few minutes, drain, then plunge them into a bowl of cold water to stop the cooking process.
When adding the blanched carrots to the sizzling and very fragrant lime, ginger and honey sauce, only leave them on the stove long enough to heat through. Cooking them for too long will turn the carrots mushy and that’s just no fun!
Try the recipe as written and see if you like it. Of course, feel free to adjust and make it your own. I love playing around with the quantity of the spices each time I make it!
Last thing, and I just can’t not say this, try our CARROT CAKE RECIPE too! We’re really proud of it and if you’re a carrot lover, it’s so for you!
Crunchy vegetables in a sauté that gets your taste buds jumping, GINGER LIME SPICED CARROTS are a spectacular side dish.
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Ingredients
6 medium carrots, peeled and cut into half-inch pieces
2 tablespoons butter
1 teaspoon ground coriander
1 teaspoon ground cumin
1 tablespoon ginger, peeled and grated
sprinkle of red chili flakes (optional)
2 tablespoons honey
juice of two limes
salt and pepper to taste
zest of lime garnish
Directions
Fill a medium-sized bowl with eight cups of water and six cups of ice. Put aside.
Place sliced carrots into a medium-sized covered saucepan with water and bring to a boil. As soon as they boil, uncover and test for doneness. When parboiled - able to pierce, but still crunchy - transfer carrots to the bowl of ice water using a slotted spoon. Allow carrots to cool completely before transferring to a paper towel-lined plate.
Bring a medium skillet to medium-high temperature. Melt butter until bubbling. Add spices and ginger and sauté until ginger is lightly browned and spices are fragrant. Add honey followed by lime juice. Stir until melted into butter mixture. Add carrots and toss to coat evenly. As soon as carrots are hot, season with salt and pepper.
Transfer to an attractive bowl, sprinkle with lime zest and serve immediately.
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