Ingredients
- 1 ¼ pounds carrots, peeled and trimmed, sliced on the bias 1/3-inch thick
- 2 tablespoons unsalted butter
- 1 small shallot, finely chopped
- ½ teaspoon freshly grated lime zest
- ¼ cup grade A medium amber or dark amber maple syrup
- 1 tablespoon lime juice
- Coarse sea salt
- Freshly ground black pepper
- Nutritional Information
Nutritional analysis per serving (4 servings)
168 calories; 6 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 28 grams carbohydrates; 4 grams dietary fiber; 19 grams sugars; 1 gram protein; 15 milligrams cholesterol; 354 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Serves 4
Preparation
- 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.
- 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.
- 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.
30 minutes
Dining and Cooking