Sautéed Carrots with Crushed Pistachios

A different, delicious and EASY side to bring to your Easter family brunch! This recipe serves 4, so be sure and double or triple the recipe to accommodate a big group. Enjoy!!

Serves: 4


8 medium carrots
1 tablespoon balsamic reduction
1 tablespoon honey
1/3 cup pistachios, shelled and crushed
1/3 teaspoon salt
1/2 teaspoon extra virgin olive oil 

**Note: Cassie prefers the HEB Brand garlic-flavored pistachios!


Wash and quickly scrape your carrots clean, but do NOT cut them - you will cook them whole. 

Pour the olive oil in a large skillet over medium heat. Place the carrots in the skillet and line them so that every carrot is laying against the pan. Do not remove them for about 4 or 5 minutes, so they start to brown and slightly caramelize on one side. Once slightly browned, flip the carrots over and repeat on the other side. Add a splash of salt to counter the sweetness and toss the carrots around so that the salt covers them evenly. 

Place the carrots on a serving plate and drizzle balsamic reduction all over them, followed by the honey. Pour the pistachios on a cutting board and cut, crush and smash them into small pieces. Sprinkle the pistachios over the top of the carrots. Serve warm.