Ginger-Lime Baby Carrots

Name: Ginger-Lime Baby Carrots
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 24 baby carrots, tops trimmed to 2 inches; 118 milliliters chicken stock; 1 pinch Pinch of cinnamon; 1 Tbsps minced fresh ginger; 2 teaspoons fresh lime juice; 1 Tbsp extra-virgin olive oil; 4 servings Salt; 0 teaspoons Sriracha; 1 Tbsp unsalted butter; 1 Tbsp furikake (see Note)

Ginger-Lime Baby Carrots is a gluten free, fodmap friendly, and vegetarian recipe with 4 servings. This recipe covers 7% of your daily requirements of vitamins and minerals. This side dish has 89 calories, 1g of protein, and 7g of fat per serving. This recipe from Food and Wine requires olive oil, lime juice, salt, and sriracha. From preparation to the plate, this recipe takes roughly 20 minutes. Users who liked this recipe also liked Candied Ginger-lime Carrots, Braised Carrots, Red Onions & Bell Peppers With Ginger, Lime &, and Glazed Baby Carrots.

Instructions

In a large saucepan of boiling salted water, cook the carrots until crisp-tender, about 2 minutes.

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Carrot

Water

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Sauce Pan

Drain the carrots.

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Carrot

In a large skillet, heat the olive oil.

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Olive Oil

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Frying Pan

Add the carrots, ginger and cinnamon and cook over moderate heat, tossing occasionally, until the ginger is fragrant, about 3 minutes.

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Cinnamon

Carrot

Ginger

Add the chicken stock and boil over moderately high heat until reduced by half, about 3 minutes.

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Chicken Stock

Remove the skillet from the heat and let cool for 30 seconds. Swirl in the butter, lime juice and Sriracha and season with salt. Arrange the carrots on a platter and spoon the ginger-lime sauce on top.

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Lime Juice