Brazilian recipe
Honey Glazed Pan-Seared Carrots (Cenoura grelhada com mel)
These pan-seared carrots with honey are a classic, effortless side dish that balances natural sweetness with zesty citrus and aromatic allspice.
0.0 / 5 by 0 Reviews
Ingredients
3 carrots
2 tbsp honey
1 tbsp Rangpur lime juice
1/2 cup water
1.5 tsp olive oil
1 tbsp cold butter
1/4 tsp allspice
Salt and freshly cracked black pepper to taste
Fresh mint leaves and parsley for garnish
2 tbsp honey
1 tbsp Rangpur lime juice
1/2 cup water
1.5 tsp olive oil
1 tbsp cold butter
1/4 tsp allspice
Salt and freshly cracked black pepper to taste
Fresh mint leaves and parsley for garnish
Where to find ingredients
You can find fresh carrots, honey, and herbs at local greengrocers or supermarket produce aisles. For Rangpur lime juice, which is unique, common substitutes like standard lime or a mix of lemon and mandarin juice work well, though they lack the specific acidity of the original.
Preparation method
- Peel the carrots and slice them in half lengthwise.
- Cut each piece in half crosswise on a diagonal bias.
- Place a large non-stick frying pan over low heat.
- Add the olive oil and arrange the carrots in the pan with the cut side facing down.
- Season with salt and sear undisturbed for 7 minutes.
- Turn the carrots over using kitchen tongs.
- Season again with salt and black pepper.
- Sear the other side for another 3 minutes.
- In a small bowl, whisk together the honey, allspice, lime juice, and water.
- Pour the mixture into the pan over the carrots.
- Cover the pan and cook for approximately 10 minutes.
- Check to ensure the carrots are tender-crisp and the liquid has reduced by half.
- Remove from heat and add the cold butter.
- Gently shake the pan to melt the butter and emulsify it into a glossy sauce.
- Toss the carrots thoroughly to coat them in the glaze.
- Garnish with fresh mint and parsley leaves before serving.
Observations
This recipe effortlessly elevates humble carrots into a sophisticated side. The secret lies in a slow-braise technique using a honey-based glaze, which ensures a perfectly tender yet firm texture. A final knob of cold butter creates a glossy emulsion that brings a rich, polished finish to every bite.
Ratings and comments