Herbed Carrots with Ginger Garlic Butter Print Email

4 carrots, lightly peeled & cut in circles OR you can use baby carrots whole
3 garlic cloves, smashed & minced
1 tablespoon butter
1.5 teaspoon minced peeled fresh ginger
1 tablespoon chopped fresh Rosemary (or any herbs, like thyme, parsley, cilantro etc)
1/2 teaspoon grated lime zest
1 tablespoon fresh lime juice
Black Pepper or Chili Flakes, whatever you prefer

Add butter in large skillet over medium heat. Add garlic and ginger to pan. Cook for about a minute, stirring constantly at low heat. Not heating the butter before, allows the flavor of the garlic & ginger to be infused in it while it heats up. Do not let the ginger & garlic turn brown.

Add the carrots, Rosemary (or any other herb), lemon zest, Black Pepper or Chili Flakes & Salt.

Stir & toss quickly for everything to be combined well.

Cover & cook for about 5-8 minutes. The carrots will be crisp tender.

Drizzle some lime juice on the carrots & stir them together. Serve warm or at room temperature as a side.