Gingery Sauteed Carrots

• 1 tablespoon real maple syrup
• 2 teaspoons fresh lime juice
• 2 tablespoons unsalted butter
• 1 tablespoon extra virgin olive oil
• 1 lb carrot, trimmed, peeled, and cut into sticks about 4 inches long and 1/3 inch wide (see tip, right)
• kosher salt
• 1 tablespoon minced fresh ginger

1. Combine the maple syrup, lime juice, and 1 Tbs.
2. water in a small dish and set near the stove.
3. Set a shallow serving dish near the stove, too.
4. In a 10-inch straight-sided saute pan, heat 1 Tbs.
5. of the butter with the olive oil over medium-high heat.
6. When the butter is melted, add the carrots and season with 3/4 teaspoons salt.
7. Toss with tongs to coat well.
8. Cook, gently tossing occasionally at first and then more frequently, until most of the carrots are well browned and tender when pierced with a fork, 6 to 9 minutes (if the carrots arent fully tender but look like theyre burning, reduce the heat to medium).
9. Reduce the heat to low, add the remaining 1 Tbs.
10. butter and the ginger and cook, stirring and scraping the bottom of the pan with a heatproof rubber spatula, until the butter has melted and the ginger is fragrant, 15 to 20 seconds.
11. Carefully add the maple syrup mixture and cook, stirring, until the liquid reduces to a glazey consistency that coats the carrots, 15 to 20 seconds.
12. Immediately transfer the carrots to the serving dish, scraping the pan with the spatula to get all of the gingery sauce.
13. Let sit for a few minutes and then serve warm.

maple syrup, lime juice, unsalted butter, extra virgin olive oil, carrot, kosher salt, fresh ginger

Taken from www.food.com/recipe/gingery-sauteed-carrots-295638 (may not work)