Glazed Carrots with Pistachios


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

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


  • 3 pound small carrots with tops

  • 3 cup water

  • ¼ teaspoon salt

  • ½ cup shelled unsalted pistachios

  • ½ cup butter (no substitutes)

  • cup packed brown sugar

  • 1 ½ teaspoon snipped fresh thyme


  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.

To Make Ahead

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

Nutrition Facts (per serving)

194 Calories
13g Fat
19g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 194
% Daily Value *
Total Fat 13g 17%
Saturated Fat 6g 30%
Cholesterol 26mg 9%
Sodium 196mg 9%
Total Carbohydrate 19g 7%
Protein 3g
Vitamin C 7.1mg 36%

*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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