Boiled Carrots with Cumin, Lime, and Cilantro
Why This Recipe Works
Boiling is the quickest, simplest way to produce tender, well-seasoned carrots. In our recipe, we cut 1 pound of carrots into 1 1/2- to 2-inch lengths and then halved or quartered them lengthwise, depending on thickness, so that they all cooked at the same rate. We cooked them in 2 cups of well-salted water, which we found not only added seasoning but also helped the carrots retain some of their natural sugars as well as helped them cook faster. After 6 minutes, we drained the carrots and added butter or oil for richness and some vinegar or citrus juice for brightness. A bit of spice and some fresh herbs completed this simple side dish.