Ginger-Lime Carrots
📜 Collection: Dwayne Collection | ✍️ Attribution: Unattributed | 📂 Category: Sides A vibrant and zesty side dish featuring tender carrots glazed in a sweet and tangy ginger-lime butter sauce. Perfect for holiday dinners or a bright weeknight side.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 17 mins | None | 8 servings |
🔪 Key Equipment
- Large pan
- Small saucepan
- Colander
- Serving bowl
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 3 pounds | Carrots | pared, cut diagonally into 1/4-inch slices |
| 3 cups | Water | None |
| 1 1/2 teaspoons | Salt | None |
| 3 tablespoons | Butter | None |
| 2 tablespoons | Honey | None |
| 1 tablespoon | fresh Ginger root | None |
| 2 tablespoons | fresh Lime Juice | None |
| 1 tablespoon | grated Lime Peel | None |
| As needed | Lime slices | for garnish |
Instructions
Step 1: Cook the Carrots
- In a large pan, heat the 3 pounds carrots, 3 cups water, and 1 1/2 teaspoons salt to boiling. Reduce heat and simmer uncovered until the carrots are crisp-tender, about 10 minutes. Drain and return the carrots to the saucepan.
Step 2: Prepare Glaze and Combine
- While the carrots are cooking, heat the 3 tablespoons butter, 2 tablespoons honey, 2 tablespoons fresh lime juice, 1 tablespoon grated lime peel, and 1 tablespoon fresh ginger root in a small saucepan over low heat until the butter melts and the mixture boils, about 5 minutes.
- Stir the butter mixture into the cooked carrots. Heat the carrots over low heat, stirring constantly, until they are beautifully glazed and shiny, about 2 minutes.
- Transfer to a serving bowl and garnish with lime slices before serving.
💡 Make-Ahead & Storage: Carrots can be pared and sliced up to 24 hours in advance and stored in cold water in the refrigerator. Drain thoroughly before cooking.
Original Recipe Scan
