Recipes and Cooking Glazed Carrots with Pistachios By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 8, 2011 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Total Time: 30 mins Servings: 12 Jump to Nutrition Facts Ingredients 3 pound small carrots with tops 3 cup water ¼ teaspoon salt ½ cup pistachio nuts ½ cup butter ⅓ cup packed brown sugar 1 ½ teaspoon snipped fresh thyme Directions Preheat oven to 350°F. Trim carrots, leaving about 1 inch of the tops. In an extra-large skillet combine the water and salt. Bring to boiling. Add carrots. Return to boiling; reduce heat. Simmer, covered, for 10 to 12 minutes or just until carrots are tender. Drain carrots in a large colander; set aside. Meanwhile, place pistachio nuts in a single layer in a shallow baking pan. Bake for 8 to 10 minutes or until nuts are lightly toasted, stirring once. Set aside. In the same skillet melt butter over medium heat. Add brown sugar and thyme, stirring until brown sugar is melted. Add drained carrots. Bring just to boiling; reduce heat. Cook, uncovered, over medium-low heat about 10 minutes or just until carrots are well glazed, stirring occasionally. Transfer carrots to a serving platter or bowl. Sprinkle with toasted pistachios. Make-Ahead Directions: Cook carrots as directed; cool. Place in an airtight container and chill for up to 24 hours. Toast pistachio nuts. Place in a resealable plastic bag and store at room temperature. Before serving, heat carrots just until well glazed as directed. Sprinkle with pistachios. Rate it Print Nutrition Facts (per serving) 163 Calories 11g Fat 17g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 163 % Daily Value * Total Fat 11g 14% Saturated Fat 5g 25% Cholesterol 20mg 7% Sodium 195mg 8% Total Carbohydrate 17g 6% Total Sugars 11g Protein 2g Vitamin C 5.9mg 30% Calcium 50.5mg 4% Iron 0.5mg 3% Potassium 390mg 8% Folate, total 24.2mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.