2 to 3 cups of carrots, sliced in diagonal pieces
3 TB packed brown sugar
1 TB butter
1/3 cup chicken broth
pinch of kosher salt
ground pepper
1/4 cup shelled pistachio nuts
parsley
Place carrots, brown sugar, butter, chicken broth, salt & pepper in a small saute pan over medium heat. Bring ingredients to a simmer, stir and reduce heat to medium low for 10 minutes. Add pistachio nuts and continue to cook until carrots are fork tender. Sprinkle parsley and serve!
Yummy! My 2 year old couldn't stop eating these! I got this from a cookbook by Kim Warren.
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7 comments:
Did you make this recipe up just to get rid of all those pistachios from Jim and Renae??? :)We'll have to give it a try to use up some of our pistachios.
Possibly! It does help! I loved it with the nuts...my girls didn't, but they are big and easy to pick out if you don't like them. I'm taking them to a ward member as part of a dinner tomorrow. Hopefully I'll hear good things about them!
i made this for my husbands bday and daughters blessing day and they were gone really fast. thanks again. friends with stephanie anderson.
ha, I am going to try out my thought, your post bring me some good ideas, it's really awesome, thanks.
- Norman
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