Boiled Carrots with Butter and Chiles
Southwestern-style baby carrots seasoned with butter, lime, cumin and jalapeño chile.
1 pound peeled baby carrots
1 teaspoon salt, plus more to taste
2 tablespoons butter
1 jalapeño chile, seeded and finely chopped
2 teaspoons fresh lime juice
1 teaspoon grated lime zest
1/2 teaspoon ground cumin
- Bring a large pot of water to a boil. Add the carrots and salt and boil until tender but not mushy, about 10 minutes.
- Drain the carrots and place in a serving bowl. Add the butter, jalapeño, lime juice and zest, and cumin and season with salt. Gently toss to combine. Serve immediately.
Makes 4 servings.