Maple-and-Lime-Glazed Carrots

• 1 1/4 pounds carrots, peeled and trimmed, sliced on the bias 1/3-inch thick
• 2 tablespoons unsalted butter
• 1 small shallot, finely chopped
• 1/2 teaspoon freshly grated lime zest
• 1/4 cup grade A medium amber or dark amber maple syrup
• 1 tablespoon lime juice
• Coarse sea salt
• Freshly ground black pepper

1. Pour cold tap water into a large pot fitted with a steamer basket to a depth of 1 inch.
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. Preheat the broiler with a rack set about 4 inches from the heat.
4. In a large ovenproof skillet, melt the butter until frothy and add the shallot and lime zest.
5. Saute, stirring occasionally, over medium heat until the shallot is translucent, but not browned, about 4 minutes.
6. Add the carrots, maple syrup, lime juice and a pinch of salt and stir to coat.
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. Transfer the skillet to the broiler and cook until the edges of the carrots have just begun to brown, about 5 minutes.
9. Finish the dish with a sprinkling of salt and a few coarse grinds of black pepper.

carrots, unsalted butter, shallot, freshly grated lime zest, amber, lime juice, salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/8412 (may not work)