Heather says:
Salty and a little sweet, these carrots remind me of margaritas.
Everyone says, “Eat your vegetables.” Here’s a quick and easy way to perk up the lowly carrot stick without adding fat. We love it as a side for summer meals and as a snack to take to work or the park. They’ve been nicknamed margarita carrots, but there isn’t a drop of alcohol involved, so please don’t freak out when I say that my kids scarf them by the handful.
Way back in my restaurant days, one of my coworkers would make these as an alternative to the equally accessible (and delicious) french fries.
While baby carrots will work, go ahead and try using the real deal for these. The flavor difference between the two is enormous, but I understand that time is often a priority.
To keep the cost down, I always check the clearance produce cart and grab lemons and limes as I find them. You can juice them ahead of time and freeze it in an ice cube tray or justify making real lemonade when they are $1.50 for a large bag instead of 3 for $1.00.
Ready?
Ingredients:
- 4 – 6 carrots
- 1 or 2 limes
- kosher salt
Simply peel the carrots and cut them into halves or quarters depending on their thickness. Toss into a bowl and toss with the juice of one or two limes. Just before serving sprinkle with kosher salt.
Seriously, that’s it. Enjoy.
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{ 2 comments… read them below or add one }
Mm.. I love freshly peeled, salted carrots! I will definitely have to give the limes a try.
Interesting! Will have to see what the kidlets think!
And you didn’t mention-regular carrots are usually WAY cheaper than the “baby carrots”