Weekend at the Cottage Symbol
  • Spiced Lime Ginger Carrots
  • Spiced Lime Ginger Carrots
  • Spiced Lime Ginger Carrots
  • Spiced Lime Ginger Carrots
  • Spiced Lime Ginger Carrots

Spiced Lime Ginger Carrots

Food | March 21, 2017 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 4.50 out of 5)

These SPICED LIME GINGER CARROTS often steal the show thanks to their bright, tangy flavour and still-crunchy texture. Could this be the perfect vegetable side dish?

Carrots constantly rank high amongst the most popular vegetables. They 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.

Here are some tips for preparing this side dish:

CARROTS – When preparing this recipe, I usually select carrots of the same size and length, making it easier to cut into equal sizes that cook uniformly. This 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.

CUTTING – This side dish proves that a simple change in the way we slice the carrots can improve the entire presentation. Cut your carrots on an angle, trim them to look like flowers, or use vegetable cutters to create uniform shapes. We found this SET OF VEGETABLE CUTTERS on AMAZON and they worked perfectly! Have fun!

COOKING – 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 them to the lime, ginger, honey sauce, only leave them on the stove long enough to heat through.

SWEET TANGY SPICE – 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!

Crunchy vegetables in a sauté that gets your taste buds jumping, SPICED LIME GINGER CARROTS are a spectacular side dish.


6 Responses to “Spiced Lime Ginger Carrots”

  1. […] to finish your side dishes – perhaps something wonderful like our GARLIC MASHED POTATOES, our SPICED LIME GINGER CARROTS, a CREAMY COLESLAW, or our POTATO AND JERUSALEM ARTICHOKE GRATIN. Add a stellar bottle of red and […]

  2. […] to serve it with other fabulous things like our GARLIC MASHED POTATOES, our BEAN CASSEROLE and our LIME GINGER CARROTS. Why stop there? Don’t forget to also try our SAUSAGE DRESSING or our silky smooth POULTRY GRAVY. […]

  3. […] side dishes that go with all of our suggested mains include GARLIC MASHED POTATOES, our LIME-GINGER CARROTS and a recent addition to our list, classic bean casserole. That said, you might also enjoy some […]

  4. […] anything works. We’ve made these sandwiches in the past using leftover SKILLET BRUSSELS SPROUTS, LIME GINGER CARROTS and most recently, our OVEN ROASTED VEGETABLES. Chopping them up and sautéing them in butter with […]

  5. […] give our CREAMED SPINACH or GREEN BEANS ALMONDINE a go. Tried and true always works too, like our LIME-GINGER CARROTS and our SIMPLE […]

  6. […] before you serve. I like to present it with a SIMPLE SALAD or a flavourful vegetable side dish like SPICED LIME GINGER CARROTS. Click the video link or photos above to see this recipe prepared from start to […]


Ingredients & Amounts

  • 6 medium carrots, peeled and cut into half-inch pieces
  • 2 tablespoons of butter
  • 1 teaspoon of ground coriander
  • 1 teaspoon of ground cumin
  • 1 tablespoon of ginger, peeled and grated
  • sprinkle of red chili flakes (optional)
  • 2 tablespoons of honey
  • juice of two limes
  • salt and pepper to taste
  • zest of lime garnish


  1. Fill a medium-sized bowl with eight cups of water and six cups of ice. Put aside.
  2. 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.
  3. 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.
  4. Transfer to an attractive bowl, sprinkle with lime zest and serve immediately.
Listen on MUSIC

Listening to great music is an important part of every Weekend at the Cottage! No rhyme or reason with this one: I was driving and heard “Off the Wall” and instantly thought – I’m going home and listening to some MJ! Glad I did, this album is incredible! Head to iTunes to download Michael Jackson – Off the Wall to your collection.

Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.



Related Posts


Enter your e-mail below and you’ll receive access to our monthly newsletters, member contests, exclusive-to-email photos and behind-the-scenes fun! Best of all, it’s FREE! We’d be so happy if you’d join our growing online community!

  • This field is for validation purposes and should be left unchanged.