Glazed Carrots with Saffron and Lime

glazed carrots with saffron and lime
Photo: Lennart Weibull
Prep Time:
15 mins
Total Time:
20 mins
2 to 3 Serves

Crushed saffron adds a floral dimension to this easy stovetop carrot dish, and lime juice—lively and more fragrant than lemon—wakes everything up. The dish's mix of shapes and colors, from pale yellow to deepest purple, looks stunning on the dinner table, too.


  • ¼ teaspoon saffron threads

  • 2 tablespoons plus pinch of sugar

  • 2 tablespoons boiling water

  • Kosher salt

  • 2 bunches small carrots, peeled (12 ounces)

  • 2 tablespoons unsalted butter

  • 1 ½ teaspoons grated lime zest, plus 2 tablespoons fresh juice

  • Extra-virgin olive oil, for drizzling


  1. Crush saffron in pinch of sugar with a mortar and pestle or your fingertips, until broken up. Place in a small bowl with boiling water; let bloom about 5 minutes.

  2. Fill a large skillet about halfway with water. Bring to a boil over medium heat; season generously with salt. Add carrots in a single layer; cover and cook until crisp-tender, about 5 minutes. Drain; transfer carrots to a plate.

  3. Return skillet to medium heat and add butter. When foam subsides, return carrots to skillet with remaining 2 tablespoons sugar, saffron water, lime juice, and a large pinch of salt. Cook, shaking pan occasionally, until sauce thickens slightly and coats carrots, 2 to 3 minutes. Remove from heat; add lime zest and a drizzle of oil. Season to taste; serve warm or at room temperature.

Cook's Notes

If using purple carrots, blanch them separately to keep the color from bleeding into lighter ones.

Related Articles