Glazed Carrots with Pistachios

Glazed Carrots with Pistachios
Photo: Blaine Moats
Total Time:
30 mins


  • 3 pound small carrots with tops

  • 3 cup water

  • ¼ teaspoon salt

  • ½ cup pistachio nuts

  • ½ cup butter

  • cup packed brown sugar

  • 1 ½ teaspoon snipped fresh thyme


  1. 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.

  2. 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.

  3. 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.

  4. 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.

Nutrition Facts (per serving)

163 Calories
11g Fat
17g Carbs
2g Protein
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.

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