Thai glazed carrots

Carrots? Yes, carrots. I like them in things -- stir fries, pilaf, couscous. And they're fine for snacking, with dip or hummus. But on their own, cooked, I always thought of them as bland and mushy, not far removed from baby food. Even the carrots in ginger ale recipe was a little bland.

These carrots are much nicer: a little tangy, a little sweet (not too much), even a little spicy. And since Katy and I are really trying to watch our food budget, it doesn't hurt that they're 75 cents a pound and used things I had in the refrigerator anyway. (They got created in a what-have-we-got-in-the-fridge moment one night.) They dirty up only one pan and one spoon, which is a big plus in my book. Plus, any vegetable that brightly colored has to be good for you, right?

I used some lemongrass paste from a tube that I had left from some other recipe, when the grocery store didn't have fresh. But I think real lemongrass would be good here too. Ginger would also be nice and would probably be a perfectly respectable substitute.

The Key limes were also a bargain at ~$3 for a whole bag. Although the Key lime cupcakes looked and tasted like playdough, the rest of the limes kept nicely in the refrigerator and made themselves appreciated at several meals later in the week.

This technique is from The Best 30-Minute Recipe, but the flavors are mine. The amounts below are guesses, because I wasn't measuring when I made this :)

Thai glazed carrots

In a large skillet over medium heat, combine

1. 1 pound carrots, peeled and cut into coins on the bias (about 4 large carrots)
2. 1/3 cup water
3. 1 T sugar
4. 1/2 t salt
5. 1 t hot Asian chili or chili-garlic sauce
6. 2 t lemongrass (paste or fresh), or fresh ginger

Cover and steam until carrots are just tender when poked with the tip of a sharp knife. Remove lid and stir in

1. 1 T butter
2. 2 T sugar

Increase heat and cook, stirring, until carrots are tender (but not mushy) and glaze is thickened and lightly caramelized. Remove from heat and toss with

1. juice of 2 Key limes, or 1/2 - 1 regular lime

Goes nicely with a variety of things, even if the rest of the meal isn't Asian.