Margarita braised carrots are the perfect healthy side dish for Cinco de Mayo or Taco Tuesday!
To say I’m obsessed with these carrots is the understatement of the century. I’ve been making a non-margarita version of them with just a little orange, onion, and red pepper flakes with our dinners for a while now. We never get sick of how perfectly tender the carrots are, and how delicious and caramelized they become through the cooking process. The perfect bite is full of the black, crusty bits. Trust me.
While sipping a margarita one night during our own taco Tuesday, I decided to throw some in and make it a themed side dish! It totally worked, and kind of makes up for all the chips and queso. Right? RIGHT?? I think so, (and get excited because the next recipe this week is the most amazeeeee queso you’ve ever had!)
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- 1 lb. carrots, greens attached
- ½ red onion, diced
- 1 orange, zested and juiced
- 2 limes, juiced
- 2 Tbsp. silver tequila, optional
- 1 Tbsp. agave or honey
- 3 Tbsp. olive oil
- ¼ cup fresh cilantro leaves, plus more for serving
- Pinch crushed red pepper flakes
- Salt and pepper
- Trim and peel the carrots, then slice them in half lengthwise.
- Heat a large, heavy pot over medium-high heat and add the carrots in a single, flat, and even layer. Let them brown a little before adding the red onion, orange juice and zest, the juice of one of the limes, tequila if using, the agave, olive oil, a Tbsp. of salt, and a ¼ tsp. black pepper.
- Stir everything, and allow the liquid to come to a boil.
- Reduce the heat as low as it will go, (you may want to put it on the smallest burner). Add the cilantro and a pinch of crushed red pepper flakes.
- Cover the pot with a lid, and let simmer on low for 1hour. Check about halfway through and stir.
- Uncover the pot, squeeze in the juice of the other lime, and stir.
- Serve with fresh cilantro.