Steamed Carrots with Garlic-Ginger Butter

These carrots are absolutely divine! I've made them with regular, cut carrots and I've made them with (a bit difficult to find) baby carrots and, yes, the baby carrots were so much better and worth the extra money and effort to locate.  I almost like these best with just the lime juice and no zest, but they're wonderful both ways. 

Simly perfect

This sauce generates more compliments than any other I've made. Recently I served it on grilled shrimp and vegetable kabobs (no carrots) and one guest actually said it was (please excuse this) "orgasmic." Yes, that's the word he used as he asked for seconds. But you do need to make more than the recipe suggests, and then put it in anything you can find: other vegetables, fish, shellfish, rice, etc. It's also amazing with the baby carrots as originally written!

A great easy way to add flavor to carrots.

I read the rave reviews for this dish and thought, "Aw, come on. It can't be that good; it's only carrots." Boy, was I wrong. This is really, really, REALLY delicious. And I used regular carrots -- just steamed them longer so that they were fully cooked. I'm thinking that this might work well with green beans or asparagus. This is definitely a winner!

A winter staple side dish of ours. Recipe great as is.

Used baby carrots on the bag an just cooked them longer. I left out the zest and I still thought the lime flavor was a bit strong. Next time ill halve it. My kid loved it. I enjoy the horseradish carrots from cooking light much more.

Fresh carrots from the garden and this recipe made for a perfect side dish. The flavors blended nicely. Although some carrots were not "baby" I cut them all to the same size.

I was just not a big fan. It's gotten great reviews and I followed the recipe exactly (and it can definitely be hard to find true baby carrots) but I found it very bland. We had to add a lot more salt and lime juice and then it ended up being fairly tasty, but just following the directions didn't give them enough flavor.

I have lost count of how many times I have used this recipe since I first saw it in Cooking Light. As a matter of fact, the first time I made it was when we were camping with friends in July of 2008. It will NEVER fail you. I have often prepared it the day before a dinner party and just heated it in the microwave. Everyone loves these carrots.

I cooked these tonight. I used rainbow carrots and they came out pretty good. I had to get creative with the directions because I didn't think they were very clear but overall...I'll make them again. My daughter enjoyed as well.

I made these for dinner tonight and everyone Loved them! They were so good! I will be making these again!

I did a julienne cut on the carrots and then steamed them in the microwave for 4 minutes before tossing them in the sauce. They were just fabulous! It's a rare meal when the most memorable dish is a veggie!

Love this dish - delicious and so fancy looking yet so easy. Looks and tastes like restaurant food :) I'm not a huge fan of cooked carrots but these are steamed just the right amount and the ginger/garlic/lime combo is outstanding. My husband liked them too.

Very good. These were incredibly easy to throw together in a short amount of time. We enjoyed every last one!

These carrots are amazing! What a fresh and healthy recipe! Made them exactly as written - you GOTTA try these!

Have made these a few times already they are wonderful and a great way to use the carrots from my garden!

This recipe was absolutely simple/easy to prepare but really refreshing on the palate. My husband doesn't like veggies and I rarely get him to eat them. Last night he had every piece of carrot. I used the bagged baby carrots, didn't have any cilantro so I just add a dash of Mrs. Dash Lemon pepper. Was great!!

This is a keeper! I'd give it 6 stars if I could! Followed the recipe to a T and have made it again and again and again for Christmas dinner parties, Thanksgiving, and just regular ol' family dinners. Everyone looooves this side dish adn the best part is it's verrrry easy!

Yum! Will make this again. Even a friend who does not like cooked carrots had seconds. I couldn't find the "baby" carrots in the store, so we used the bagged snack carrots & cooked them "Andante" as I'm in agreement with my friend and like a little crunch rather than mush when I eat cooked carrots.

Made this with miniature-cut carrots, and had to steam longer accordingly. The sauce is delicious - my family loved this dish. I had not expected such a tangy flavor - the title of this dish should be carrots with lime-garlic-ginger sauce. The combination of lime, garlic, butter and ginger is delish, and the cilantro really adds to the total effect. I will definitely be making this again.

Actually, I selected this recipe for an Easter gathering because I thought it would be a pretty addition to the table with Grilled Lamb and Easter Potatoes (look them up in CL). I should have made more because they were DEVOURED! Everyone raved and commented on the interesting combination of ginger and garlic. Made as described tho I think my steam time took longer too as someone else commented. Funny tho, some of my carrot "tops" fell off while steaming, so I don't think I'll bother with baby carrots next time, just cut large carrots "slim". Oh, and it DID make a pretty platter on the table! Score!

OMG, I want to roll around in that sauce! It was AWESOME! I left out the ginger because I don't care for it and used dried cilantro. The carrots took twice as long to steam, but I don't think I got real baby ones - although they did have the stems attached. Anyway, my husband and I both loved this.

I used the sliced crinkle carrots and it came out fantastic. I served it with maple glazed salmon and roated yukon potatoes

I'm not a big fan of vegetables but I'm trying to change my eating habits and this receipe was delicious.

some loved it and some did not. I used regular ready to eat snack carrots and they were tender. You can also use carrot rounds or cut it on a diagonal- just reduce the cooking time.

Where has this receipe been all my life??? Can't imagine not cooking this again and again..... We don't care for cilantro, so we used parsley instead.

Super easy and very flavorful, I highly recommend this one. I substituted ground ginger for fresh, cilantro in a tube because I had no fresh cilantro either, and used only lime juice. I had fresh baby carrots and they're very easy and quick to cook with a vegetable steamer. It turned out to be a huge hit with my family. I will definitely make this recipe often and have no problem serving it to guests.

I made these for Thanksgiving. I used the smallest whittled down baby carrots because I couldn't find the "real" ones. The lime was a bit strong for me so in the future I'll probably use zest or juice but not both.

Even better with a little honey added. The lime & honey really add a sweet-tart kick that tastes phenomenal with the cilantro. I also tried it with pepper flakes for some added spice.

It was a hit, the lime makes it. I just used ready to eat carrots because it was more affordable. You may need to double the recipe, it will go quick and leftovers are great.