Glazed Carrots with Pistachios

Dress up glazed carrots with toasted pistachios for a fast, festive side dish.

Glazed Carrots with Pistachios
SERVINGS
10 to 12
TOTAL TIME
25 mins
by 3  people
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Related Categories:

Carrots, Quick and Easy, Vegetables
Ingredients
  • 3   pounds small carrots with tops
  • 3   cups water
  • 1/4  teaspoon salt
  • 1/2  cup shelled unsalted pistachios
  • 1/2  cup butter (no substitutes)
  • 1/3  cup packed brown sugar
  • 1 1/2  teaspoons snipped fresh thyme
Related Video
What is Aioli--Counter Intelligence

Aļoli is a garlic mayonnaise, originally from the Provence region of France. It's used as a condiment for potatoes, fish, and vegetables.

Directions
1. 
Preheat oven to 350 degrees F.
2. 
Trim carrots, leaving about 1/2-inch tops. Combine water and salt in a 12-inch skillet; bring to boiling. Add carrots; return to boiling. Reduce heat; cover and simmer for 10 to 12 minutes or until carrots are just tender. Drain carrots in a large colander; set aside.
3. 
Meanwhile, place pistachios in a single layer in a shallow baking pan. Bake in the preheated oven for 8 to 10 minutes or until lightly toasted, stirring once. Set aside.
4. 
Melt butter in the heavy skillet. Add brown sugar and thyme, stirring over medium heat until sugar is melted. Add drained carrots. Bring just to boiling. Reduce heat and cook, uncovered, over medium-low heat, stirring occasionally just until well-glazed, about 10 minutes.
5. 
Transfer carrots to a serving bowl or platter. Sprinkle with toasted pistachios. Makes 10 to 12 servings.

Make Ahead Tip

  • To Make Ahead

    Cook the carrots and toast the pistachios the day before. Glaze and reheat carrots before serving.

nutrition information

Per Serving: cal. (kcal) 194, Fat, total (g) 13, chol. (mg) 26, sat. fat (g) 6, carb. (g) 19, fiber (g) 4, pro. (g) 3, vit. A (IU) 25509.87, vit. C (mg) 7.09, sodium (mg) 196, Percent Daily Values are based on a 2,000 calorie diet
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