Saturday, November 6, 2010

Al Hallows Glazed Carrots

  • 2-3 Cups carrots sliced in 1/4” diagonal pieces
  • 3 Tbsp packed brown sugar
  • 1 Tbsp butter
  • 1/3 cup chicken broth
  • Pinch of kosher salt
  • Freshly ground pepper
  • ¼ cup shelled pistachio nuts
  • 2 Tbsp finely chopped flat leaf parsley

Place carrots, brown sugar, butter, chicken broth, salt, and pepper in a small to medium sauté pan over medium heat.  Bring ingredients to a simmer, stir to incorporate, and reduce to a medium low simmer for 10 minutes.  Add pistachio nuts and continue to cook until carrots are just fork tender. Stir in parsley and serve immediately or cover to keep warm. 

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