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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.
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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.
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Remove the carrots and radishes from water and set aside.
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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.