Everyone says, “Eat your vegetables.” Here’s a quick and easy way to perk up the lowly carrot stick without adding fat. We love it as a side for summer meals and as a snack to take to work or the park. They’ve been nicknamed margarita carrots, but there isn’t a drop of alcohol involved, so please don’t freak out when I say that my kids scarf them by the handful.
Way back in my restaurant days, one of my coworkers would make these as an alternative to the equally accessible (and delicious) french fries.
To keep the cost down, I always check the clearance produce cart and grab lemons and limes as I find them. You can juice them ahead of time and freeze it in an ice cube tray or justify making real lemonade when they are $1.50 for a large bag instead of 3 for $1.00.
- 4 – 6 carrots
- 1 or 2 limes
- kosher salt
Simply peel the carrots and cut them into halves or quarters depending on their thickness. Toss into a bowl and toss with the juice of one or two limes. Just before serving sprinkle with kosher salt.
Seriously, that’s it. Enjoy.