Baby Carrots with Ginger Lime Butter

I took a few liberties with this recipe…namely swapping out the real baby carrots (as in young carrots from an actual garden) for a 1 pound bag of frozen carrots that have been perfectly shaped into carrot-shaped nubs. I usually shy away from these carrots because overly-handled food freaks me out a little, but I just had a craving. These hit the spot.
Baby Carrots with Ginger Lime Butter
serves 4
Recipe by Just the Tip / Inspired by The Go Lightly Gourmet

Here’s what I used:

  • 4 cloves of garlic, grated or minced
  • 1 pound of frozen baby carrots
  • 1 tablespoon of butter
  • 1 teaspoon of fresh ginger, grated or minced
  • 1 tablespoon of fresh cilantro, chopped
  • zest from 1/2 of a lime
  • 1 tablespoon of lime juice (I used 1/2 of a very juicy lime)
  • pinch kosher salt

Here’s what I did:

  1. Cook the carrots according to the bag directions (I microwaved…)
  2. Melt the butter in a large saute pan. Add the garlic and ginger and saute for about 1 mintue.
  3. Add the carrots, lime juice, lime zest, and salt. Saute for a minute or so. Take off the heat, toss around the cilantro, and stick your face in it.

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