Glazed Carrots with Pistachios
This Glazed Carrots recipe with pistachios, sea salt, and a hint of lemon juice is so simple and elegant all at once. I love this equally for a side dish on busy weeknights and for a vibrant addition to holiday menus. Add pomegranate arils for an extra sweet, colorful touch on a special occasion.
A side dish that’s more than an afterthought.
Listen, side dishes often get the least consideration, and I get that. I’m guilty of it, as well! But these glazed carrots are that gem of a vegetable side that is easy enough to not annoy or distract, yet elegant and delicious enough to more than earn their keep on the dinner plate. Yes, they have added sugar, but with small, choosy mouths to feed, I consider that a small price to pay for getting quality veggies into happy bellies.
The glazed carrots themselves are delicious and super simple, gently simmered to tenderness then coated in a silky, shiny brown sugar butter glaze that is perked up with a touch of kosher salt and lemon juice. You can just serve these, or dress them up a touch with a sprinkle of parsley, crunchy pistachios, or even add juicy pomegranate arils to elevate this as a holiday side.
We also love a simple pan of roasted baby carrots or roasted whole carrots with thyme, but this stovetop method carries the day when you’re short on time and craving that luscious, slightly caramelized glaze.
Ingredient & Substitution Notes
Here’s a quick overview of your key ingredients. As always, find the full printable recipe with measurements below.
- Whole carrots. To keep it simple, I would use this same amount of glaze for anywhere between 1 and 2 pounds of whole carrots. If possible, try to get carrots that are similarly thick.
- For the glaze: brown sugar, butter, kosher salt, and fresh lemon juice. You can use light or dark brown sugar. I typically use unsalted butter but salted is fine if that is what you are used to. You can always omit or reduce the added salt then season the finished carrots to taste. These are sweet glazed carrots! If you want to reduce the sweet effect, cut the sugar to 1 Tablespoon.
- Optional toppings: fresh parsley, roasted pistachios, and/or pomegranate arils. I love the fresh pop of parsley and the salty crunch of pistachios against the tender, sweet carrots — but admit to leaving these off my kids’ portions.
Pomegranates are a special addition that are dreamy if serving this as a holiday side! They add a beautiful glossy red and fruity crunch.
How To Make Easy Glazed Carrots
This is an overview with step-by-step photos for reference. Find the full, printable recipe card below.
Prep carrots. They should be peeled and sliced into pieces of an even width, between 1/4″ and 1/2″ thick. I like to do this on the bias, meaning at a sharp angle, but this is just for looks and to give them more surface area to catch the delicious glaze. The even thickness is most important, so all pieces cook evenly.
Simmer to soften. Place carrots in a pan and add enough water to mostly cover them. Bring to a boil, then simmer over medium heat for roughly 8 minutes, until even the thickest carrots are tender enough to be pierced easily with a fork. Drain any water that remains at this point.
Make glaze. Leaving carrots in the pan, add butter, brown sugar, lemon juice, and salt.
Let the butter melt then stir frequently until this mixture turns into a rich, shiny glaze that coats the carrots.
Garnish and serve. You can serve the carrots as is, or transfer to a serving bowl and sprinkle with the pretty things if you like. I usually give my kids servings straight from the pan, then add fresh parsley and pistachio nutmeats to a serving bowl for my husband, myself, and other adults who like such things. 🙂
Storage and Reheating
Leftover glazed carrots keep well in the refrigerator in any tightly-sealed container for at least 3-4 days. Reheat briefly in the microwave or over low heat in a saucepan, adding a very small amount of water if needed to prevent sticking.
More Easy Veggie Sides
- French Carrot Salad
- Pesto Green Beans
- Parmesan-Crusted Red Potatoes
- Easy Zucchini Casserole
- Lemon Pepper Asparagus
- Healthy Broccoli Salad
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Glazed Carrots with Pistachios
Ingredients
- 1 and 1/2 pounds carrots peeled and sliced into pieces between 1/4"-1/2" thick
- 2 Tablespoons butter
- 2 Tablespoons brown sugar
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon kosher salt
- 1 Tablespoon fresh parsley chopped
- 1/4 cup roasted pistachios see note
- 2 Tablespoons pomegranate arils optional
Instructions
- Add carrots to a large skillet or saucepan and add about 2 cups of water, enough to mostly cover them.
- Place the pan over medium-high heat and bring to a boil, then lower heat to medium and simmer for 8-10 minutes, until the carrots are tender. Drain off any remaining water.
- Keeping the pan over medium heat, add the butter, brown sugar, lemon juice, and salt to the carrots. Once butter melts, stir to blend and coat the carrots.
- Cook for 4-5 minutes more, stirring frequently, until the carrots are coated in a shiny glaze.
- Transfer carrots to a serving dish, sprinkle with pistachios, and finish with a sprinkling of parsley on top. Add pomegranate arils if using. Serve right away.
Notes
- Substitute slivered almonds or walnut pieces for the pistachios, if desired.
