Brazilian recipe
Honey Glazed Skillet Carrots (Cenoura grelhada com mel)
These skillet-seared carrots are a classic, refined side dish that balances the natural sweetness of honey with zesty lemon and aromatic allspice.
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Ingredients
3 carrots
2 tbsp honey
1 tbsp Rangpur lime juice (or standard lime juice)
1/2 cup water
1 1/2 tsp olive oil
1 tbsp cold butter
1/4 tsp ground allspice
Kosher salt and freshly cracked black pepper to taste
Fresh mint leaves and parsley for garnish
2 tbsp honey
1 tbsp Rangpur lime juice (or standard lime juice)
1/2 cup water
1 1/2 tsp olive oil
1 tbsp cold butter
1/4 tsp ground allspice
Kosher salt and freshly cracked black pepper to taste
Fresh mint leaves and parsley for garnish
Where to find ingredients
You can find these fresh ingredients at your local farmers' market or supermarket produce aisle. For the best quality, look for organic carrots. While Rangpur lime (limão-cravo) adds a unique floral note, standard Persian limes make an excellent everyday substitute.
Preparation method
- Peel the carrots and slice them in half lengthwise.
- Cut each piece in half crosswise on a bias.
- Place a large non-stick skillet over medium-low heat.
- Add the olive oil and arrange the carrots in the pan, cut-side down.
- Season with salt and sear undisturbed for 7 minutes until golden brown.
- Turn the carrots over using tongs.
- Season the other side with additional salt and black pepper.
- Continue to sear for another 3 minutes.
- In a small mixing bowl, whisk together the honey, allspice, lime juice, and water.
- Pour the honey mixture into the hot skillet.
- Cover the pan and simmer for approximately 10 minutes.
- Check for tenderness; the carrots should be fork-tender and the liquid reduced by half.
- Remove the skillet from the heat and add the cold butter.
- Gently shake or swirl the pan to melt the butter, creating a glossy, emulsified glaze.
- Toss the carrots to ensure they are evenly coated in the sauce.
- Garnish with fresh mint and parsley before serving.
Observations
This recipe elevates the humble carrot into a sophisticated side dish with minimal effort. The secret lies in the slow-braise technique: the carrots are seared to perfection before being simmered in a light syrup, resulting in a tender-yet-firm texture. A final swirl of cold butter creates a glossy, flavorful emulsion that coats every piece beautifully.
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