1 pound peeled baby carrots
1 teaspoon salt, plus more to taste
2 tablespoons butter
1 jalapeno chile, seeded and finely chopped
2 teaspoons fresh lime juice
1 teaspoon grated lime zest
1/2 teaspoon ground cumin
Bring a large pot of water to a boil. Add the carrots and salt and boil until tender but not mushy, about 10 minutes.
Drain the carrots and place in a serving bowl. Add the butter, jalapeno, lime juice and zest, and cumin and season with salt. Gently toss to combine. Serve immediately.
Makes 4 servings.