Brazilian recipe
Honey-Glazed Pan-Seared Carrots (Cenoura grelhada com mel)
These pan-seared honey carrots are a simple yet elegant side dish, perfectly balancing sweet honey with zesty lime and the warm, aromatic notes of allspice.
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Ingredients
3 carrots
2 tablespoons honey
1 tablespoon Rangpur lime juice
1/2 cup water
1.5 teaspoons extra virgin olive oil
1 tablespoon cold butter
1/4 teaspoon allspice
Salt and freshly cracked black pepper to taste
Fresh mint leaves and parsley for garnish
2 tablespoons honey
1 tablespoon Rangpur lime juice
1/2 cup water
1.5 teaspoons extra virgin olive oil
1 tablespoon cold butter
1/4 teaspoon 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, herbs, and staple pantry items like honey and butter at any local grocery store or fresh produce market in Botswana. If you cannot find Rangpur lime (limão-cravo), a standard lime or lemon makes an excellent substitute while maintaining the required acidity.
Preparation method
- Peel the carrots and cut them in half lengthwise.
- Cut each piece in half crosswise on a diagonal bias.
- Heat a large non-stick frying pan over low heat.
- Add the olive oil and arrange the carrots with the cut side facing down.
- Season with salt and leave to sear undisturbed for 7 minutes.
- Turn the carrots over using tongs.
- Season again with salt and black pepper.
- Allow the other side to sear for another 3 minutes.
- Combine the honey, allspice, lime juice, and water in a separate small bowl.
- Pour this mixture into the frying pan.
- Cover and cook for approximately 10 minutes.
- Monitor until the carrots are tender-crisp and the liquid has reduced by half.
- Turn off the heat and add the cold butter.
- Gently swirl the pan to melt the butter and create a glossy sauce.
- Toss the carrots well to coat them in the glaze.
- Garnish with fresh mint and parsley leaves before serving.
Observations
This recipe elevates humble carrots into a sophisticated side with minimal effort. The secret lies in a slow-braising process that ensures the carrots reach a tender-yet-firm texture, finished with a chilled butter emulsion that adds a beautiful sheen and deep, savory richness to every bite.
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