Brazilian recipe
Honey-Glazed Pan-Seared Carrots (Cenoura grelhada com mel)
These honey-glazed pan-seared carrots are a simple yet elegant side dish, balancing natural sweetness with a zesty citrus kick and warm notes of allspice.
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Ingredients
3 carrots
2 tablespoons honey
1 tablespoon Rangpur lime juice
1/2 cup water
1 1/2 teaspoons olive oil
1 tablespoon cold butter
1/4 teaspoon ground allspice
Sea salt and freshly ground black pepper to taste
Fresh mint and parsley leaves for garnish
2 tablespoons honey
1 tablespoon Rangpur lime juice
1/2 cup water
1 1/2 teaspoons olive oil
1 tablespoon cold butter
1/4 teaspoon ground allspice
Sea salt and freshly ground black pepper to taste
Fresh mint and parsley leaves for garnish
Where to find ingredients
You can find fresh produce like carrots and herbs in the fresh vegetable section of any local island grocery store or market. Rangpur lime (limão-cravo) may be available at local produce stalls; as a substitute, regular lime or lemon juice works well to provide the necessary acidity.
Preparation method
- Peel the carrots and slice them in half lengthwise.
- Cut each piece in half crosswise on a bias.
- Warm a large non-stick frying pan over low heat.
- Add the olive oil and place the carrots in the pan, cut-side down.
- Season with salt and leave to sear undisturbed for 7 minutes.
- Use tongs to flip the carrots over.
- Season the other side with salt and black pepper.
- Sear for an additional 3 minutes.
- In a small mixing bowl, whisk together the honey, allspice, lime juice, and water.
- Pour the mixture into the pan.
- Cover the pan and cook for about 10 minutes.
- Check that the carrots are tender-crisp and the liquid has reduced by half.
- Remove from heat and stir in the cold butter.
- Gently swirl the pan until the butter melts and creates a glossy, thick glaze.
- Toss the carrots thoroughly to coat them in the sauce.
- Garnish with fresh mint and parsley leaves before serving.
Observations
Transforming the humble carrot into a sophisticated side dish is surprisingly easy with this method. The secret lies in a gentle simmer within a honey-infused glaze, which ensures the carrots become tender yet retain a pleasant bite. Finishing the dish with a touch of cold butter creates a glossy emulsion that adds depth and richness to every serving.
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