Maple-and-Lime-Glazed Carrots
Updated June 4, 2024
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:Serves 4
- 1¼pounds carrots, peeled and trimmed, sliced on the bias ⅓-inch thick
- 2tablespoons unsalted butter
- 1small shallot, finely chopped
- ½teaspoon freshly grated lime zest
- ¼cup grade A medium amber or dark amber maple syrup
- 1tablespoon lime juice
- Coarse sea salt
- Freshly ground black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
170 calories; 6 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 29 grams carbohydrates; 4 grams dietary fiber; 20 grams sugars; 2 grams protein; 426 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Pour cold tap water into a large pot fitted with a steamer basket to a depth of 1 inch. Bring to a boil over medium-high heat, add the carrots, cover and cook just until the carrots have lightened in color and are barely tender, about 4 minutes.
- Step 2
Preheat the broiler with a rack set about 4 inches from the heat. In a large ovenproof skillet, melt the butter until frothy and add the shallot and lime zest. Sauté, stirring occasionally, over medium heat until the shallot is translucent, but not browned, about 4 minutes. Add the carrots, maple syrup, lime juice and a pinch of salt and stir to coat. When the mixture begins to bubble, continue to simmer 6 to 8 minutes, or until the liquid is reduced by half and is syrupy.
- Step 3
Transfer the skillet to the broiler and cook until the edges of the carrots have just begun to brown, about 5 minutes. Finish the dish with a sprinkling of salt and a few coarse grinds of black pepper.
Private Notes
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Cooking Notes
Mary MacLellan
Don,
I usually omit the shallots especially if children are involved.
I also often just finish them off right in the skillet at a high heat.
You can also do ahead and microwave - almost as good.
CW
I added cardamom and cayenne. Yummy.
Mary MacLellan
Don,
I usually omit the shallots especially if children are involved.
I also often just finish them off right in the skillet at a high heat.
You can also do ahead and microwave - almost as good.
Private notes are only visible to you.
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