Posted by: scootrah | January 6, 2014

Honey Lime Glazed Carrots

Like you, I’ve just finished a month of holiday dinners, snacking, treats, travel and a crazy work schedule. Now that we’re all settling back into more of our normal “routines”, are you looking at the stove and thinking, “What should I cook?” Me too! And this time of year I want to make warm comfort food but I also want less of the heavy holiday food I’ve been consuming. So what better place to start than vegetables!

This idea started because I needed lime zest for another recipe (an amazing coconut cream pie, and yes I said less heavy food was in order, but pie is different…), and figured I’d just juice the limes after zesting, but then what to do with juice? I was making chicken curry for dinner and the idea for a side dish of carrots with lime came into my head and stuck. I figured I’ve done carrots with an orange juice-based glaze dozens of times, why not a different citrus? But I also wanted the carrots to handle all that yummy extra curry sauce –  and then I had it, oblique cut carrots with lime and honey!

The oblique cut is a utility cut used in professional kitchens when the vegetable is being used to make a stock or sauce and not being served as a “finished product” – there’s more surface area than a “coin” (which gives you more flavor), but it’s considered unattractive. I actually like the look of it and gives something standard an unexpected visual twist. So here’s how you do it:

IMG_5364Hold your knife at a 45˚ angle on your cutting board – cut off the end of the carrot…

IMG_5365…keeping your knife at the same angle, rotate the carrot half a turn or 180˚ and cut again…

IMG_5369…continue cutting the carrot until done!

You’ll get the best result with carrots that aren’t huge and are a fairly uniform width the length of the carrot – about the diameter of a roll of nickels.

Now that the carrots are cut, here’s the recipe. I served it as a side dish to my curry, but I think it would also make a great substitute for rice if you’re wanting to cut down on carbs. All those “mountains and valleys” a pile of oblique-cut carrots makes is perfect for trapping and holding sauce in place. While having an Asian or Indian-style flavor, this would also be terrific for Mexican-inspired dishes and would be delicious with grilled chicken or flank steak.

Honey Lime Glazed Carrots

  • 1 lb carrots, washed, peeled and oblique cut (or cut into coins if you prefer)
  • 1.5 Tbsp butter
  • 1 Tbsp honey
  • 2 Tbsp fresh lime juice
  • 2 Tbsp chopped cilantro (optional)
  1. In a saucepan, melt 1 Tbsp of butter over medium high heat. Add the carrots and toss to coat with butter.
  2. Add 1/4 cup water, cover tightly, bring to a boil, then reduce to a simmer.
  3. Simmer until carrots are almost fork tender – probably 10-14 minutes depending on the thickness of your carrots.
  4. Remove the lid and add the honey, lime juice and remaining .5 Tbsp of butter, stirring or tossing to coat the carrots.
  5. Continue to simmer until the remaining water has evaporated and the carrots are tender and coated with the honey lime glaze.
  6. Season to taste with salt and garnish with chopped cilantro if desired and serve.

Quick AND easy! IMG_5371

Depending on your taste preference, you may want it sweeter or more tart, so adjust honey and/or lime accordingly. The next time I make this I’m going to add a little grated, fresh ginger for another spin on it – YUM!



  1. […] with white or brown rice, and to go along with that adding more vegetables thing, came up with some honey lime glazed carrots that were a huge […]


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