Braised Carrots with Lime

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.  This simple side dish is ideal for Thanksgiving and Christmas celebrations

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.

Braised vegetables are perfect to make for family gatherings.  You can infuse them with lots of flavour and 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.  Such as this quick braised red cabbage with apple and beetroot as well as these easy braised carrots with lime.  They are sweet and zesty, tender but still firm and absolutely delicious.

I used a moderate amount of sugar to bring all the sweetness out of the carrots as well as a small amount of onion and garlic granules for more savouriness and depth of flavour.  There is also a hint of thyme and lots of fragrant, yummy citrus.  Carrots and lime make a truly delicious pairing!

If you like this recipe you might also enjoy these easy honey glazed roasted carrots with miso.

Equipment you’ll need

• Kitchen scales
• Vegetable peeler and fruit zester
• Large shallow pan with lid and spoon

How to make lime braised carrots: step-by-step

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.

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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 for 20 minutes or until the carrots are cooked but still firm.

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

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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. It’s personal preference.
• 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.

More Thanksgiving/Christmas sides

• Roasted Brussels Sprouts with Cranberries & Chestnuts
• Ground Turkey Stuffing Balls with Cranberries & Chestnuts
• Quick Vegetarian Christmas Stuffing
• Christmas Stuffing Casserole with Cranberries & Chestnuts

Keep in touch!

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

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Braised Carrots with Lime

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.  This simple side dish is ideal for Thanksgiving and Christmas.

Prep Time5 mins

Cook Time30 mins

Total Time35 mins

Course: Side

Cuisine: International

Keyword: carrot

Servings: 6 people

Calories: 115.85kcal

Author: Monika Dabrowski

Ingredients

• 700 g long slim carrots peeled or unpeeled        
• 2 tbsp lime juice plus zest of 1.5 lime
• 1/3 tsp each: onion and garlic granules/powder
• 2 tbsp olive oil
• 1 tbsp butter              
• 1 tbsp thyme leaves
• 1 tbsp light brown sugar
• 60 ml water
• Fine sea salt and pepper to taste

Metric - US Customary

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.
• 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: 115.85kcal | Carbohydrates: 13.85g | Protein: 1.19g | Fat: 6.86g | Saturated Fat: 1.89g | Cholesterol: 5.02mg | Sodium: 98.52mg | Potassium: 380.44mg | Fiber: 3.43g | Sugar: 7.56g | Vitamin A: 19604.07IU | Vitamin C: 10.25mg | Calcium: 43.23mg | Iron: 0.55mg