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Candied Ginger-Lime Carrots

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This recipe was entered in the contest for Your Best Carrot Recipe
A&M's Testing Notes: This is a softer candied carrot than I’ve had in the past, and such a delight. This is a very quick and easy recipe and can be done at a moment’s notice. The combination of brown sugar, lime...
This is a softer candied carrot than I’ve had in the past, and such a delight. This is a very quick and easy recipe and can be done at a moment’s notice. The combination of brown sugar, lime and ginger are absolutely pitch-perfect with the carrots, and I wouldn’t change a thing. Betteirene gives very careful directions, and they’re worth following to the letter to prevent any burning of the carrots. I took the option of adding some thyme at the end and feel that it offered some great contrast – both in texture and flavor. I highly recommend this recipe; I’ll be making these for a long time to come!

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betteirene's Notes: I love carrots. Each season, I grow a full packet of Kaleidoscope, Rainbow and Nantes--that's about 3,000 carrots. About half are given away to the kids I don't live with, other relatives...
I love carrots. Each season, I grow a full packet of Kaleidoscope, Rainbow and Nantes--that's about 3,000 carrots. About half are given away to the kids I don't live with, other relatives, a few neighbors and the food bank. The rest are mine, all mine, to serve raw, boiled, steamed, stir-fried, roasted, by themselves or in soup, stew, spaghetti sauce, slaw, or cake . . .we eat something with carrots at least every other day. When my kids were really young, they'd eat carrots any and every day. . .as long as they were raw. To get them to eat cooked carrots, I did what Mary Poppins told me to do: I added a spoonful of sugar. Sometimes it'd be brown sugar, but most often I'd add maple syrup or honey and a pinch of salt and a pat of butter. And then the kids got bigger and their palates bloomed, and before I knew it, they were eating cooked carrots without sugar. Every now and again, someone will ask for candied carrots, and I'm happy to oblige. - betteirene

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Serves 4

1 pound carrots, scrubbed well or peeled, cut 1" thick on the diagonal Ask a question about this ingredient

Kosher or sea salt Ask a question about this ingredient

1 lime, zested and juiced Ask a question about this ingredient

1 teaspoon grated fresh ginger Ask a question about this ingredient

2 tablespoons light brown sugar Ask a question about this ingredient

2 tablespoons unsalted butter, divided Ask a question about this ingredient

1 teaspoon fresh thyme leaves (optional) Ask a question about this ingredient

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