Herbie Creative Recipes
Sunny Little Carrot Skillet
Citrus-Glazed Carrots with Pineapple, Pistachios, Cilantro, and Lime
Fork-tender carrot coins glazed with butter and finely chopped pineapple, finished with a cilantro-lime vinaigrette and pistachios. Optional crisp bacon.
Instructions
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Boil the carrot coins or half-moons in salted water 5-6 minutes until just fork-tender. Drain and pat dry.
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Melt the butter in a skillet over medium-low heat. Add the finely chopped pineapple and sauté 30 seconds. Toss in the carrots 1-2 minutes until lightly glazed. Season with a pinch of salt.
Prep -
Whisk the olive oil, vinegar, lime juice, cilantro, and optional ginger or chili flakes.
Cooking -
Take the skillet off heat. Drizzle the vinaigrette, toss, and top with chopped pistachios. Add the bacon at the last second if using so it stays crisp.
Notes
- If you add hot pineapple juice to the pan, sweeten it with 1/2 to 1 tsp honey, brown sugar, or maple, then finish with cilantro and lime.
- Patting the carrots dry helps the butter and pineapple cling instead of sliding into the pan.
- A bright little side next to Cozy Bacon & Corn Chowder Bliss.
Reviews
5.0
1 review
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Tiny skillet, huge flavor. Pineapple and pistachios on carrots is a keeper.