Lime Carrots Recipes

MAPLE-AND-LIME-GLAZED CARROTS

Maple-and-Lime-Glazed Carrots image

Provided by Matt Lee And Ted Lee

Time 30m

Yield Serves 4

Number Of Ingredients 8

Ingredients

1 1/4 pounds carrots, peeled and trimmed, sliced on the bias 1/3-inch thick
2 tablespoons unsalted butter
1 small shallot, finely chopped
1/2 teaspoon freshly grated lime zest
1/4 cup grade A medium amber or dark amber maple syrup
1 tablespoon lime juice
Coarse sea salt
Freshly ground black pepper

Steps:

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.

Nutrition Facts : @context http, Calories 170, UnsaturatedFat 2 grams, Carbohydrate 29 grams, Fat 6 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 426 milligrams, Sugar 19 grams, TransFat 0 grams

CHILI-LIME ROASTED CARROTS

Chili-Lime Roasted Carrots image

Provided by Food Network Kitchen

Categories side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Toss 1 1/2 pounds peeled carrots with 1 tablespoon olive oil and a big pinch of salt and pepper on a baking sheet. Roast at 450˚ F until tender and browned, about 25 minutes. Whisk 2 tablespoons sour cream, 1 tablespoon each olive oil and lime juice and 1/4 teaspoon chili powder; season with salt. Drizzle over the carrots; sprinkle with crumbled queso fresco, roasted pepitas and cilantro.

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