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Tangy Ginger-Lime Carrots with a Sweet and Spicy Glaze

Add a flavorful punch to your meal with these sautéed carrots. Sweet from honey, tangy from lime, and lightly spiced with ginger, coriander, cumin, and a hint of red chili. All beautifully glazed in a buttery sauce that will keep you coming back for more.
1
25 min
TOTAL TIME
108
CALORIES
$0.45
PER SERVING
Tangy Ginger-Lime Carrots with a Sweet and Spicy Glaze
Ingredients
11 INGREDIENTS
6 SERVINGS
Fresh Ginger
1 tbsp fresh ginger
peeled and grated
Butter
2 tbsp butter
Red Chili Flakes
1/4 tsp red chili flakes
Salt
1/2 tsp salt
Ground Coriander
1 tsp ground coriander
Ground Cumin
1 tsp ground cumin
Limes
2 whole limes
juiced and zested
Black Pepper
1/4 tsp black pepper
Honey
2 tbsp honey
Olive Oil
1 tbsp olive oil
Carrots
6 medium carrots
peeled and chopped into half-inch pieces
Directions
8 STEPS
10 min
PREP TIME
15 min
COOK TIME
25 min
TOTAL TIME
1
Place a medium skillet over medium-high heat. Add butter and olive oil, waiting until butter has melted and is sizzling.
2
Add the carrots to the skillet and sauté for about 10 minutes until they become slightly tender but still possess some crunch.
3
Add grated ginger, ground coriander, ground cumin, and red chili flakes. Sauté until the spices are fragrant, about 1-2 minutes.
4
Pour in honey and lime juice, stir until everything is well combined and the carrots are well-coated.
5
Lower the heat and allow the carrots to simmer in the glaze for another 2-3 minutes.
6
Season the carrots with salt and black pepper. Further adjust seasoning if necessary.
7
Turn off the heat and sprinkle the lime zest (or ground lime zest) over the carrots, stir to combine.
8
Serve these flavorful carrots hot as a delicious side to your main dish.
Health Info
Macros
13g
CARBS
6g
FAT
0g
PROTEIN
Allowed on these diets
GLUTEN FREE
MEDITERRANEAN
VEGETARIAN
PALEO
Contains these allergens
MILK
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Frequently Asked Questions
What are glazed carrots?
What kind of carrots should I use?
How do I prepare the carrots?
What are some tips for cooking glazed carrots?
Can I use a different liquid in the glaze?
What if I want to make the glaze less sweet?
How can I change the texture of the glazed carrots?
How should I store leftover glazed carrots?