Glazed Carrots with Pistachios

By ctaubenheim

Ingredients

• Start to Finish: 25 Minutes Makes: 10 Servings
• 3 lbs. small carrots with tops
• 3 cups water
• 1/4 tsp salt
• 1/2 cup shelled unsalted pistachios
• 1/2 cup butter (no substitute)
• 1/3 cup packed brown sugar
• 1 1/2 tsp snipped fresh thyme

Details

Preparation time 25mins
Cooking time 25mins

Preparation

Step 1

Preheat ove to 350. Trim carrots, leaving about 1/2 inch tops. Combine water and salt in a 12 inch skillet; bring to a boil. 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. 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. 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 med-low heat, stirring occasionally just until well-glazed, about 10 minutes. Transfer carrots to a serving bowl or platter. Sprinkle with toasted pistachios.

Calories: 194
Total Fat: 13g
Cholesterol: 26mg
Sodium: 196mg
Carbs: 91g