Brazilian recipe
Honey-Grilled Carrots (Cenoura grelhada com mel)
A simple side of carrots glazed with honey, lime and allspice, finished with butter for shine and deep flavour.
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Ingredients
3 carrots
2 tablespoons honey
1 tablespoon Rangpur lime juice
1/2 cup water
1.5 teaspoons olive oil
1 tablespoon cold butter
1/4 teaspoon allspice
Salt and freshly ground black pepper to taste
Mint and parsley leaves to taste, for garnish
2 tablespoons honey
1 tablespoon Rangpur lime juice
1/2 cup water
1.5 teaspoons olive oil
1 tablespoon cold butter
1/4 teaspoon allspice
Salt and freshly ground black pepper to taste
Mint and parsley leaves to taste, for garnish
Where to find ingredients
Carrots, honey, butter and fresh herbs are available in supermarkets, fresh produce markets and local grocery shops. Rangpur lime may be found in larger markets; regular lime can be used as a substitute, with Rangpur lime kept as the ideal ingredient. Allspice is usually in the spice section.
Preparation method
- Peel the carrots and cut them in half lengthwise
- Cut each resulting piece in half across the width on a diagonal
- 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 let them brown for 7 minutes without moving them
- Turn the carrots with tongs
- Season again with salt and black pepper
- Let the other side brown for another 3 minutes
- Combine the honey, allspice, lime juice and water in a separate bowl
- Pour this mixture into the frying pan
- Cover and cook for about 10 minutes
- Watch until the carrots are cooked but firm and the liquid has reduced by half
- Turn off the heat and add the butter
- Gently shake the frying pan so the butter melts and forms a glossy sauce
- Coat the carrots well in the sauce
- Finish with mint and parsley leaves before serving
Observations
This recipe turns everyday carrots into a polished side dish without fuss. Slow cooking in the honey and lime sauce keeps them tender but still firm, while cold butter at the end makes the glaze glossy and rich.
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