Glazed Carrots with Pistachios
Marci
ingredients
- 2 lb. small baby carrots
- 1/4 t. salt
- 1/2 c. butter
- 1 1/2 t. fresh thyme
- 3 c. water
- 1/2 c. shelled pistachios
- 1/3 c. brown sugar
directions
- 1
Preheat oven to 350. Combine water and salt in 12-inch skillet. Bring to boil. Add carrots. Return to boil. Reduce heat, cover and simmer 10-12 minutes until tender. Drain.
- 2
Toast pistachios in 350 degree oven 8-10 minutes.
- 3
Melt butter in skillet; add brown sugar and thyme. Stir over medium heat until melted. Add carrots; bring to a boil. Reduce heat, cook uncovered over medium-low heat 10 minutes. Top with nuts.
Source: Marci Johnson
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