Photo: Coriander-Glazed Carrots Recipe
Ingredients
- 2 tablespoons unsalted butter
- 1 teaspoon coriander seeds, lightly crushed
- 2 pounds baby carrots (preferably rainbow), tops trimmed
- 1/2 cup fresh orange juice
- 2 tablespoons fresh lime juice
- 3 tablespoons packed light brown sugar
- Kosher salt and freshly ground pepper
- 1/4 cup chopped fresh cilantro
Directions
Melt the butter in a large skillet over medium-high heat. Add the coriander seeds and toast 30 seconds. Add the carrots, then stir in the orange and lime juice, brown sugar, 1/4 cup water, 1/2 teaspoon salt, and pepper to taste. Bring to a boil, then cover and reduce the heat to medium low. Simmer, stirring occasionally, until the carrots are almost tender, 13 to 15 minutes.
Uncover, increase the heat to medium high and cook, stirring, until the liquid is reduced, 8 to 10 minutes. Transfer to a platter and sprinkle with the cilantro.
Photograph courtesy Anna Williams
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By foodismydrug
on December 13, 2011
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This recipe was good. Not difficult to make. I made this for Easter last year, and people liked them. It wasn't the most popular side dish of the day, and I haven't had any requests for an encore. The carrots are good, but not phenomenal.
By jenndehaan
Fort Rucker, AL
on June 21, 2011
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Absolutely delicious! I'm pretty leery of cooked carrots because of the texture they develop but these are amazing! The flavor combination is perfect... a great way to get the family to eat their veggies!
By vthokie317
North East, MD
on May 24, 2011
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Very flavorful - sweet and savory. Not too much spice. I used the bunny love baby carrots (thicker than those pictured so it took a bit longer to make them fork tender. The were still delicious!
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