Honey Lime Carrots and Radishes with Cilantro

Carrots are devine… You get a dozen for a dime, It’s maaaa-gic! – BUGS BUNNY

Carrots were probably one of those vegetables that as a kid I pushed to the side of my plate or did as my kids did and hide them under something else looming uneaten on the plate.

As I aged, and don’t we all hate doing that unless we are 15 and can’t wait for the next year to pass so we can start driving, I learned to appreciate the beautiful orange root vegetable and the things you can do with it. It’s hard for me to pass up a crunchy carrot on a vegetable platter and I’ve used the carrot to make flower coins to mix with other vegetables for a side dish, and who doesn’t like carrot cake. As my grandmother use to say “it’s good for you, it has carrots in it”.

I was looking at some recipes on line one day for carrots and ran across this recipe for baby lime carrots at Carries Experimental Kitchen and knew exactly what I was going to do with this recipe to change it up.

Normally I would steam carrots as not to lose any of the nutrients, but for this recipe I wanted to use a lime water to impart some of the flavor into the carrots and I don’t think the carrots will lose that much of their nutritional value with a quick bath in the lime water.

I couldn’t find red carrots the day I bought these so I opted to add some long skinny red radishes to the mix. Next time I won’t use the radishes. Even though I’ve seen recipes for cooked radishes, I didn’t care for the texture.

Carrots are not only orange but also come in purple, white, red and yellow. Here are some fun facts and trivia I found about carrots at Koffeeklatchgals.

Some other cute notable carrot quotes:

Heaven is the place where the donkey finally caches up with his carrot: hell is the eternity while he waits for it — Russell Green

Vegetables are a must on a diet. I suggest carrot cake, zucchini bread and pumpkin pie — Garfield

I never worry about diets. The only carrots that interest me are the number you get in a diamond – Mae West

I bought these carrots at one of my favorite local groceries – Hubble and Hudson and the recipe I just threw together.


Beautiful carrots and the long skinny red things are radishes.


Peel the carrots but leave the radishes unpeeled.


Cook the carrots in about 3 cups of the lime water. If you can’t find lime flavored water then just squeeze some lime juice into water.


Remove the partially cooked carrots to a platter.


Chop the cilantro and zest the lime. Set aside.


Cook the carrots in the butter then add in the honey and before taking up add the cilantro and lime zest.


Honey Lime Carrots and Radishes with Cilantro


  • 1 1/2 lb. carrots whatever colors you can find
  • 2 Tbsp unsalted butter
  • 1 liter lime flavored water
  • 1 1/2 - 2 Tbsp. honey
  • 1/2 c. cilantro chopped
  • 1 tsp. sea salt
  • 1/2 tsp. fresh cracked black pepper
  • 1 lime zest and juiced


  1. Peel your carrots carefully as not to take off to much of the carrots. These are tiny carrots and I wanted to make sure I had something left and not just peelings. Do not peel the radishes if you are using them.
  2. Put about 2 cups of the lime water (or other flavored water) in a saucepan and boil the carrots until almost tender. I cooked the radishes separately in the water because I didn't want to lose all the red color and they seem to fade fast.
  3. Remove the carrots and radishes from water and set aside.
  4. Heat the butter in a skillet until it starts to sizzle. Add in the carrots and radishes and stir around for 3-4 minutes until they are thoroughly cooked. Drizzle with the honey, lime zest and juice, salt and pepper and stir until coated with mixture. Add in the cilantro right before serving.


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1 Comment

  • Reply
    June 7, 2013 at 9:24 am

    Looks wonderful! I love lime & cilantro… what an interesting twist to carrots!! 🙂

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