Maple-and-Lime-Glazed Carrots

1. 1

   Pour cold tap water into a large pot fitted with a steamer basket to a depth of 1 inch.

2. 2

   Bring to a boil over medium-high heat, add the carrots, cover and cook just until the carrots have lightened in color and are barely tender, about 4 minutes.

3. 3

   Preheat the broiler with a rack set about 4 inches from the heat.

4. 4

   In a large ovenproof skillet, melt the butter until frothy and add the shallot and lime zest.

5. 5

   Saute, stirring occasionally, over medium heat until the shallot is translucent, but not browned, about 4 minutes.

6. 6

   Add the carrots, maple syrup, lime juice and a pinch of salt and stir to coat.

7. 7

   When the mixture begins to bubble, continue to simmer 6 to 8 minutes, or until the liquid is reduced by half and is syrupy.

8. 8

   Transfer the skillet to the broiler and cook until the edges of the carrots have just begun to brown, about 5 minutes.

9. 9

   Finish the dish with a sprinkling of salt and a few coarse grinds of black pepper.

* Per serving · 4 servings · Values may vary.

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