Glazed Carrots With Pistachios


2 lb. carrots

1/3 cup unsalted butter

1/3 cup brown sugar

1/2 cup shelled unsalted pistachios

1 tsp. fresh thyme, picked from stems

Salt and freshly ground pepper to taste


  • Peel and slice carrots on the bias (diagonally) into 1 inch pieces. 
  • Cook carrots uncovered in about 2" of boiling water until they are nearly tender, about 15 minutes. Drain and season with salt and pepper.
  • Preheat oven to 350 F. Place pistachios on an ungreased sheet pan and roast for 8-10 minutes, or until golden brown.
  • In a heavy skillet melt the butter. Stir in the brown sugar and stir over medium heat until sugar is melted. Add the cooked, seasoned carrots and cook slowly until they are well glazed. 
  • Before serving, toss the roasted pistachios in the glazed carrots and garnish with fresh thyme.

Real Cooking

A carrot (Daucus carota) is a root vegetable that belongs to the family Apiaceae, and it is typically orange in color with a woody texture. Carrots have a taproot, which is a straight tapering root that grows vertically down and forms a center from which other roots sprout.The wild ancestor of the carrot is the wildflower Wild carrot.

Carrots originally came in purple, white and yellow colours. The now synonymous orange carrot was developed in Holland as a tribute to William I of Orange during the Dutch fight for independence from Spain in the 16th century.

Carrots are often eaten raw, whole or shaved into salads for color, and are often cooked in soups and stews. One can also make carrot cake. The greens are not generally eaten in most cultures, but are edible. More... FREE Recipes