Margarita Braised Carrots
Prep time
Cook time
Total time
Recipe type: Side Dish
Serves: 2-3 servings
  • 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
  1. Trim and peel the carrots, then slice them in half lengthwise.
  2. 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.
  3. Stir everything, and allow the liquid to come to a boil.
  4. 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.
  5. Cover the pot with a lid, and let simmer on low for 1hour. Check about halfway through and stir.
  6. Uncover the pot, squeeze in the juice of the other lime, and stir.
  7. Serve with fresh cilantro.
Recipe by Ally's Cooking at