Sweet and Spicy Lime Carrots with Cabbage

Two profitable discoveries were made last weekend. Despite a long work week of cooking, I still found myself enjoying being in the kitchen creating sides to compliment our grilled entrees. Discovery #2: I would not have been in the kitchen after a busy week if I were just cooking for myself. Chick-fil-A may have been my quick fix if I am truly honest with you! Living with a wonderful couple who appreciates my cooking and is willing to try my creations brings me tremendous joy. So SHARE...you may be surprised at the new joys you find in cooking. :)

Upon exploring the refrigerator in search of some veggies to compliment our grilled chicken, I came upon the oh so common carrot and a wedge of cabbage. A pleasant hour spent on the lake kayaking, was the perfect setting to conjure up in my mind this little side using what we had available. Quick, easy, delicious and discovered to be even better cold the next day! Consider doubling the recipe to have extra to toss on a salad.

6 carrots
1 Tbs coconut oil

1/4 head cabbage
1/2 tsp sea salt
1 tsp coriander
1/4 tsp cumin
pinch of cayenne
1 Tbs honey
juice of 1 lime
1/4 cup cilantro leaves, roughly chopped

Begin by slicing carrots on the diagonal. Even carrots should look pretty!

In a medium saucepan heat coconut oil on medium high heat and add carrots. Cook for 10 minutes, stirring occasionally.

Meanwhile, thinly slice cabbage.

Add cabbage, salt and spices and reduce heat to medium low. Whisk together lime juice and honey and pour over vegetables. Use a wooden spoon to scrape up any yummy browned bits off the bottom of the pan. The acid from the lime will accomplish this deglazing process beautifully!

Allow the veggies to simmer on low for 15 minutes until carrots are slightly browned and caramelized, bringing out their natural sweetness. Stir in chopped cilantro and you are done! Pair this tangy side with grilled chicken, steak or toss with rice or quinoa for a meat free option. 

Enjoy and don't forget to share. :)