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.
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.
Last step!Please leave a review and rating letting us know how you liked the recipe. This helps my small business thrive and continue providing free recipes and high-quality content for you.
Notes
- Substitute slivered almonds or walnut pieces for the pistachios, if desired.
Nutrition Estimate
Calories: 129 kcal, Carbohydrates: 17 g, Protein: 2 g, Fat: 6 g, Saturated Fat: 3 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 2 g, Trans Fat: 0.2 g, Cholesterol: 10 mg, Sodium: 207 mg, Potassium: 438 mg, Fiber: 4 g, Sugar: 10 g, Vitamin A: 19138 IU, Vitamin C: 9 mg, Calcium: 49 mg, Iron: 1 mg