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.
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.
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.