Carrots with Lime Butter

The Good News A little butter not only adds a hint of richness to this piquant recipe, it also helps promote the absorption of vitamin A from the carrots.

Plus: More Vegetable Recipes and Tips

  • Total Time:
  • Servings: 4

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  • 2 tablespoons unsalted butter
  • 1 1/2 pounds carrots (6 medium), sliced 1/2 inch thick on the diagonal
  • 2 scallions, thinly sliced
  • 2 tablespoons fresh lime juice
  • 1 teaspoon finely grated lime zest
  • Kosher salt and freshly ground pepper
  • 2 tablespoons chopped pecans
  • 1 tablespoon chopped parsley

How to make this recipe

  1. Melt the butter in a large skillet. Add the carrots and scallions and cook, stirring occasionally, over moderate heat until the scallions are softened, about 3 minutes. Add the lime juice and lime zest and season with salt and pepper. Cover the skillet and cook the carrots until they are crisp-tender, about 15 minutes. Stir in the pecans and parsley. Serve at once.


One Serving 155 cal, 9 gm total fat, 3.9 gm saturated fat, 19 gm carb, 6 gm fiber.

Contributed By Photo © Keller & Keller Published November 2005

494185 recipes/carrots-lime-butter 2013-12-06T23:15:36+00:00 Ann Withey fall|winter|well-being|christmas|thanksgiving|american|side-dishes|4|basic-easy|fast|healthy|vegetarian|weeknight-dinner november-2005,Ann Withey,Annie's Homegrown,carrots with lime butter,vegetarian side dish,cooked carrots recipes,carrots-lime-butter 494185

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