Serves 4. Recipe contains dairy.
Ingredients:
- 1 lb. carrots, peeled and cut into ½” slices on the bias Salt and pepper
- 1/4 cup unsalted butter
- 1/4 cup brown sugar
- 1/3 cup pistachios, shelled and unsalted and toasted in the oven (10 min. at 350º F)
- 1 teaspoon fresh thyme, picked from stems.
Steps:
- Cook carrots uncovered in 2″ of boiling water about 15 minutes, or until tender. Drain and season with salt and pepper.
- Melt butter in skillet over medium heat, stir in brown sugar and cook until sugar is dissolved, stirring occasionally.
- Add cooked carrots. Cook slowly until well glazed. Toss with roasted pistachios. Garnish with fresh thyme and serve.