Preparation Method
- Place the carrots in a skillet just big enough to hold them. Sprinkle with the salt and add just enough water to cover the bottom of the pan. Add the butter, honey, garlic, and ginger.
- Set the skillet over medium-high heat, cover, and cook, stirring occasionally, until the carrots just barely begin to soften, 5 to 6 minutes. Remove the cover and continue to cook, stirring often, until the water mostly evaporates and the carrots are shiny and just beginning to brown.
- Turn off the heat and season with salt and pep-per. Squeeze the lime juice over the carrots and sprinkle with lime zest and cilantro, if desired. Serve with lime wedges.
Pro Tip
If you don’t have a ruler handy to measure your cuts, you can use the spine of your chef’s knife as a guide. Just above the heel (where you grip the knife), the spine is about 1⁄8-inch (3 mm) thick.
