3 lbs small organic carrots (with tops)
3 cups water
¼ teaspoon kosher salt
½ cup shelled (unsalted) pistachios
½ cup real butter
1/3 cup light brown sugar (packed)
1 ½ teaspoons fresh thyme
- Preheat oven to 350 F.
- Trim carrot tops, leaving about ½” of the tops intact. Combine water and kosher salt in a skillet and bring to a boil. Add carrots and return to boiling. Reduce heat and allow carrots to simmer for about 10 minutes, or until carrots are tender. Drain in colander and set aside.
- Place pistachios in a neat layer in a shallow baking pan. Bake in preheated oven for 8-10 minutes to lightly roast. Remove from oven and set aside.
- Melt butter in skillet, adding brown sugar and thyme, and stirring over medium heat until brown sugar has melted into the butter. Add carrots. Bring to a boil and then reduce heat. Cook uncovered on medium-low heat. Stir frequently until carrots are well glazed (about 10 minutes).
- Move carrots to a serving platter and sprinkle with toasted pistachios. Serve immediately. Recipe makes about 10-12 servings.