Candied Ginger-Lime Carrots

1. 1

   Place carrots in a skillet large enough to hold the slices in one layer. Pour in enough water to barely come halfway up the sides of the carrots, sprinkle them with a pinch or two of salt and turn the heat to high. Allow the water to boil vigorously; turn the carrots over carefully when the water level is a little less than a fourth of the way up the sides of the carrots. The timing depends on the freshness and the diameter of the carrots--just watch carefully so that the carrots don't burn when the water evaporates.

2. 2

   In a small bowl, stir together the lime zest and juice, the ginger and brown sugar.

3. 3

   When the water in the skillet has nearly evaporated, add the butter, swirling the pan to ensure even distribution. Turn heat to medium-high and allow the carrots to caramelize slightly. Gently flip carrots over, pour the lime-ginger-sugar mixture into the pan, give the carrots a stir, and allow the syrup to to cook until thick. Sprinkle with thyme and a pinch or two of salt, and serve.

No additional tips available.