Lacquered Carrots with Coriander

Another recipe from one of my new favorite books, The Healthy Hedonist: More Than 200 Delectable Flexitarian Recipes for Relaxed Daily Feasts.  I love it when I find a recipe that calls for seldom-used spices, in this case, coriander, and cleans out the vegetable drawer in my refrigerator!

I tweaked things a bit, cutting back on the 1/4 cup of maple syrup called for, and adding some lime zest.  If you have kids who are fussy eaters, they will probably love this, especially if you use the original amount of maple syrup.  That was way too sweet for me, and I found that the citrus really brightened the flavor quite a bit.  Best of all, this is a quick and easy way to throw together a veggie dish for your family.

Lacquered Carrots with Coriander
Adapted from a recipe in The Healthy Hedonist

2 Tbsp. extra virgin olive oil
2 Tbsp. maple syrup
1/4 cup dry sherry
1 Tbsp. balsamic vinegar
1 pound carrots, cut into 1/2-inch thick diagonal cuts, about 4 cups
1/2 to 1 tsp. kosher salt (start with the lower amount and add more if you need it)
2 tsp. ground coriander
Zest of one lime
Freshly ground black pepper

Combine all the ingredients except the black pepper in a large skillet, non-stick is great if you tend to get distracted, like I do.  Cover and cook over medium-low heat until the carrots are tender.  This can take as little as 15 minutes or up to 30, depending on the size and thickness of the carrots that you use.

Uncover the skillet and cook, stirring constantly, until the carrots caramelize, about 5 to 6 minutes.  Sprinkle with black pepper to taste.  Serves 4.