Boiled Carrots with Butter and Chiles

This super-easy preparation could work with a variety of vegetable sides

Here’s another recipe from Just Add Water that I made to go with the trout and wild rice. Pretty easy, and tasty. I accidentally left the one jalapeño I bough in my Whole Foods basket (d’oh!), so I used the Sergeant’s spicy paprika instead. (Our own peppers are not quite ripe yet.)

Boiled Carrots with Butter and Chiles Recipe

1. Bring a large pot of water to a boil and add 1 pound peeled baby carrots and 1 teaspoon salt. Cook until just tender, about 10 minutes.

2. Drain the carrots. While they are still warm, mix in 2 tablespoons unsalted butter, 1 seeded and finely chopped jalapeño, 2 teaspoons lime juice, 1 teaspoon grated lime zest and ½ teaspoon ground cumin. Add more salt to taste.

3. Serve immediately.

I don’t have a separate photo of the carrots. I will make them again, and use more spice (or an actual jalapeño) next time. You could use the same method of prep for any boiled vegetable: green beans, corn, etc.

You could use larger carrots, sliced, but the beauty of this was being able to just dump a small bag of carrots into the pot with zero prep.