Ginger-Lime Baby Carrots

• 24 baby carrots, tops trimmed to 2 inches
• 1 tablespoon extra-virgin olive oil
• 1/2 tablespoon minced fresh ginger
• Pinch of cinnamon
• 1/2 cup chicken stock
• 1 tablespoon unsalted butter
• 2 teaspoons fresh lime juice
• 1/4 teaspoon Sriracha Salt
• 1 tablespoon furikake (see Note)

1. 1.In a large saucepan of boiling salted water, cook the carrots until crisp-tender, about 2 minutes. Drain the carrots.
2. 2.In a large skillet, heat the olive oil. Add the carrots, ginger and cinnamon and cook over moderate heat, tossing occasionally, until the ginger is fragrant, about 3 minutes. Add the chicken stock and boil over moderately high heat until reduced by half, about 3 minutes. Remove the skillet from the heat and let cool for 30 seconds. Swirl in the butter, lime juice and Sriracha and season with salt. Arrange the carrots on a platter and spoon the ginger-lime sauce on top. Sprinkle with the furikake and serve.
3. Notes Furikake is available at Asian markets and many specialty food stores.

baby carrots, extravirgin olive oil, fresh ginger, cinnamon, chicken stock, unsalted butter, lime juice, salt, furikake

Taken from www.epicurious.com/recipes/member/views/ginger-lime-baby-carrots-50142055 (may not work)