2005: A brilliant combination, maple syrup and lime, a sort of sunlit sweetness.
If you do the prep work ahead of time, reverse the order of preparation, that is, start the syrup and while it cooks, peel the carrots. The uncooked carrots can sit in the saucepan, no water, for a couple of hours without harm until you're ready to cook.
A light touch with the syrup is important. If it overcooks, as mine did tonight, the sugar will caramelize and turn into chunks of hard (and unusable) candy.
2007: This time, I used half the maple syrup, a good option for less sweetness.
CARROTS GLAZED WITH MAPLE SYRUP AND LIME
Active prep time: 15 minutes
Time to table: 30 minutes
Water to cover
2 pounds fresh carrots (see TIPS)
2 tablespoons butter
1/2 small onion, minced (about 1/4 cup)
zest and juice (about 1 tablespoon) from a lime
1/4 cup maple syrup (see TIPS)
Salt and pepper to taste
In a medium saucepan, bring to boil just enough water to cover carrots and salt on HIGH heat. Meanwhile, peel carrots, remove stem ends and tips, cut in 1/2 inch thick pieces on the diagonal. Add carrots to water, cover and return to boil. Reduce heat to MEDIUM and simmer until cooked, about 15 minutes. Drain.
Meanwhile, melt butter in a large skillet over MEDIUM heat. Add onion and sauté until soft, about 5 minutes. Add zest, lime juice and maple syrup. Bring to a boil, reduce heat to MEDIUM LOW and let bubble for about 5 minutes, just until begins to thicken. (Can be made ahead to here and rewarmed later.)
Add cooked carrots to skillet and turn gently to coat. Season to taste and serve.
Per Serving: 101 Cal (27% from Fat); 1g Protein; 3g Tot Fat; 18g Carb; 3g Fiber; 47mg Calcium; 0mg Iron; 374mg Sodium; 8mg Cholesterol, Weight Watchers, Weight Watchers 2 points
Modified from a recipe published in the New York Times on April 10th