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.
Servings: 6
Calories: 129kcal
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.
Nutrition
Calories: 129kcal | Carbohydrates: 17g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 207mg | Potassium: 438mg | Fiber: 4g | Sugar: 10g | Vitamin A: 19138IU | Vitamin C: 9mg | Calcium: 49mg | Iron: 1mg