Everyday Healthy Recipes

menu icon
go to homepage
  • Recipe Index
  • About Me
  • Contact
  • Cookie Policy
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • About Me
    • Contact
    • Cookie Policy
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Appetizers, Sides, Dips

    Zesty Braised Carrots

    June 28, 2016 By Monika Last Updated November 24, 2021 7 Comments

    Jump to Recipe

    These braised carrots are sweet, zesty, require minimal effort and come together in only about 30 minutes. They are tender but also firm and absolutely delicious! This simple side dish is ideal for the holiday season.

    Check out also honey glazed roasted carrots with miso.

    Side view of braised carrots in rectangular blue dish, with limes, carrot tops and white pan in background.

    Braised carrots are an incredibly simple and delicious way of enjoying the humble carrot.  There is no chopping involved and hardly any effort on your part.  So you can get on with preparing other dishes for your dinner while the carrots are quietly simmering away.

    Why this recipe works

    Braised carrots are perfect to make for family gatherings.  Braising allows to infuse the carrots with lots of flavour and you can make a large batch if you need to.  Plus they won't get soggy in the same way that salads do, and if they get cold you can simply reheat them.  A similar recipe you might also like is braised red cabbage with apple and beetroot.

    Braised carrots ingredients and substitutions

    • Carrots: peeled or unpeeled.
    • Lime juice and zest: it's important to use both. Use lemon instead if desired.
    • Onion and garlic granules: add more depth of flavour.
    • Sugar: enhances the flavour of the carrots.
    • Thyme: either fresh or dried can be used, alternatively add a small sprig of rosemary.
    • Olive oil.
    • Butter: adds flavour. Use regular or plant-based.
    • Fine sea salt and pepper to taste.
    • Water: helps to keep the carrots moist.

    What carrots are best for braising

    You can use any variety you like, from thin long carrots to baby carrots or Chantenay carrots. Using rainbow carrots including purple, yellow and/or red carrots makes for an appealing, colourful side dish. So use your favourite variety.

    How to prepare the carrots

    You can peel, scrub or use unpeeled carrots in this recipe (I like to peel my carrots for this dish but you don't have to. It's a personal preference). Long thin carrots should be used whole (as I have done in this recipe) or cut in half widthways to fit your dish if required.

    If your carrots are very large and thick I recommend cutting them in half lengthwise before braising. You can also cut them into thick slices at an angle.

    Top tip

    Whatever variety of carrot your use make sure your carrots are similar in size so they cook evenly.

    Step-by-step recipe instructions

    1.Heat up the oil and add the carrots.  Cook over a medium heat for 10 minutes (until the carrots start changing colour) stirring often.

    Peeled carrots in large shallow white pan with black spatula to the right.

    2. Add the lime juice, some of the lime zest, water, garlic and onion granules, butter, sugar, thyme and season to taste.  Stir, cover and bring to the boil then simmer gently for 20 minutes or until the carrots are cooked but still firm.

    Braised carrots with knob of butter and seasoning in large white pan.

    3. Remove from the heat and sprinkle over the remaining lime zest.  Stir, adjust the seasoning if needed and serve.

    Braised carrots in large white pan, with lime to the right.

    Serving suggestions

    Braised carrots would make a great addition to your holiday menu. They are delicious with any roast meat, turkey wellington as well as vegetarian pie or nut roast.

    Top tips

    • Equipment: Use a large, shallow dish with a lid so the carrots can be arranged in a single layer.
    • Carrots: Use similar size thin long carrots, baby carrots or Chantenay carrots.  I like to peel my carrots for this dish but you don't have to.
    • Cooking time: This will depend on the size (and thickness) of your carrots as well as personal preference.
    • Herbs: I used thyme but you can use a sprig of rosemary or a few sage leaves instead if you prefer.
    • Make it vegan Enjoy these braised carrots vegan by using vegan butter instead of regular butter.
    • Best served immediately.
    • Storing: Any leftovers can be refrigerated for up to 3 days.
    • Not suitable for freezing.

    Make ahead

    What I love about these stovetop braised carrots is that they can be precooked in advance and finished later when it suits me. Simply prepare and cook the carrots for 5-10 minutes (Step 1 below) then set aside. Cook the carrots for a few more minutes (until fork tender) just before serving.

    Top down view of braised carrots in white rectangular dish, with limes in background.

    Related recipes

    • Brussels Sprouts with Balsamic Cranberries
    • Stuffing Meatballs with Cranberries & Chestnuts
    • Quick Vegetarian Christmas Stuffing
    • Christmas Stuffing Casserole with Cranberries & Chestnuts
    • Mashed Roasted Carrots

    Check out also these other side dish recipe ideas!

    Keep in touch!

    If you make this braised carrot recipe I'd love to know how it turned out for you.  Let me know in the comments below, thanks!

    Follow me on Facebook, Instagram and Twitter for regular recipe updates! Or you could subscribe to this blog and receive all my latest recipes right into your mailbox!

    Recipe

    Side view of braised carrots in rectangular blue dish, with limes, carrot tops and white pan in background.

    Zesty Braised Carrots

    These braised carrots with lime are a delicious way of serving this simple vegetable.  Full of sweetness and zest these carrots require minimal effort and come together in only about 30 minutes. 
    No ratings yet
    Print Pin Rate
    Course: Side
    Cuisine: gluten free, International, vegetarian
    Prep Time: 5 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 6 servings
    Calories: 116kcal
    Author: Monika Dabrowski

    Equipment

    • Large shallow pan with lid

    Ingredients

    • 1½ pounds (700 g) carrots peeled or unpeeled        
    • 2 tablespoons lime juice plus zest of 1½ limes
    • ¼ teaspoon onion and garlic granules/powder each
    • 2 tablespoons olive oil
    • 1 tablespoon butter or plant based spread         
    • 1 tablespoon thyme leaves or 1 tsp dried thyme
    • 1 tablespoon light brown sugar
    • ¼ cup (60 ml) water or vegetable stock
    • Fine sea salt and pepper to taste

    Instructions

    • Heat up the oil and add the carrots.  Cook over a medium heat for 10 minutes (until the carrots start changing colour) stirring often.
    • Add the lime juice, some of the lime zest, water, garlic and onion granules, butter, sugar, thyme and season to taste.  Stir, cover and bring to the boil then simmer for 20 minutes or until the carrots are cooked but still firm.
    • Remove from the heat and sprinkle over the remaining lime zest.  Stir, adjust the seasoning if needed and serve.

    Notes

    • Equipment: Use a large, shallow dish with a lid so the carrots can be arranged in a single layer.
    • Carrots: Use similar size thin long carrots or baby carrots.  I like to peel my carrots for this dish but you don't have to. It's personal preference.
    • You can make this dish in advance by partly braising the carrots and simmering them for a few more minutes (until they are sufficiently tender) just before serving.
    • Cooking time: This will depend on the size (and thickness) or your carrots as well as personal preference.
    • Herbs: I used thyme but you can use a sprig of rosemary or a few sage leaves instead if you prefer.
    • Vegan Option: Enjoy these braised carrots vegan by using vegan spread instead of butter.
    • Best served immediately.
    • Storing: Any leftovers can be refrigerated for up to 3 days.
    • Not suitable for freezing.

    Nutrition

    Serving: 1serving | Calories: 116kcal | Carbohydrates: 14g | Protein: 1g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 99mg | Potassium: 380mg | Fiber: 3g | Sugar: 8g | Vitamin A: 19605IU | Vitamin C: 10mg | Calcium: 43mg | Iron: 1mg

    *Nutritional information is automatically generated and should be considered as an estimate.

    **A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.

    Tried this Recipe? Pin it for Later!Mention @Monika8021 or tag #EverydayHealthyRecipes!

    More Appetizers, Sides, Dips

    • Top down view of creamy horseradish mayonnaise in white bowl with spoon.
      Homemade Horseradish Mayonnaise
    • Top down view of creamy dill pickle egg salad in black bowl with spoon.
      Healthy Dill Pickle Egg Salad
    • Top down view of scalloped sweet potatoes in white oval dish.
      Scalloped Sweet Potatoes (No Cream)
    • Dill mayonnaise in oval blue bowl with spoon and fresh dill in top left corner.
      Dill Mayonnaise Recipe
    179 shares

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. hijackedbytwins says

      July 04, 2016 at 10:40 am

      Mmmm yes please! These carrots sound so good!

      Reply
      • [email protected] says

        July 04, 2016 at 12:07 pm

        Thanks Kirsty:)

        Reply
    2. [email protected] says

      July 01, 2016 at 6:09 pm

      Thanks Mandy, glad you liked it:)

      Reply
    3. [email protected] says

      July 01, 2016 at 4:41 pm

      Thanks Vicki!

      Reply
    4. [email protected] says

      June 29, 2016 at 6:32 pm

      Thank you, Corina! the sweetness of the carrots works really well with the earthy chard.

      Reply
    5. [email protected] says

      June 29, 2016 at 8:37 am

      Thank you Cliona! It cooks very quickly and is full of good stuff:)

      Reply
    6. [email protected] says

      June 28, 2016 at 2:56 pm

      Thank you Angela! It tastes really nice with something sweet, not always great on its own.

      Reply

    Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make and delicious, perfect for everyday cooking.

    Find out more about me →

    Popular Posts

    • Top down view of pierogi in bowl, making pierogi and dough.
      5 Traditional Pierogi Recipes (plus tips for serving, freezing)
    • Side view of creamy brussels sprout soup in white bowl.
      Simple Brussels Sprout Soup
    • Top down view of cottage cheese egg salad in grey bowl with spoon.
      Simple Cottage Cheese Egg Salad
    • Top down view of meatballs in mushroom sauce in large pan.
      Healthy Meatballs in Mushroom Sauce

    Polish Recipes

    • 4 colourful Polish soups in bowls.
      28 Traditional Polish Soups
    • Sauerkraut stew in green bowl with spoon with hands holding it, and grey pot with stew in background.
      Authentic Polish Bigos Stew Recipe
    • Top down view of cabbage rolls in large white shallow pan.
      Polish Stuffed Cabbage Rolls (Golabki) in Tomato Sauce
    • Close-up view of Polish potato dumplings in green bowl.
      Authentic Polish Potato Dumplings (Kopytka)

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • About

    Newsletter

    • Sign Up! for recipe updates

    Contact

    • Contact

    Copyright © 2025 · Everyday Healthy Recipes

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required