Name: Zesty Braised Carrots
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 1½ pounds 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 water or vegetable stock; Fine sea salt and pepper to taste

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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.

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!

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Zesty Braised Carrots