1 lb. carrots, peeled and cut into ½” slices on the bias
Salt and pepper
1/4 cup unsalted butter
1/4 cup brown sugar
1/3 cup pistachios, shelled and unsalted and toasted in the oven (10 min. at 350º)
1 teaspoon fresh thyme, picked from stems.
Cook carrots uncovered in 2″ of boiling water about 15 minutes, or until tender. Drain and season with salt and pepper. Melt butter in skillet. over medium heat, stir in brown sugar and cook until sugar is dissolved, stirring occasionally. Add cooked carrots. Cook slowly until well glazed. Toss with roasted pistachios. Garnish with fresh thyme and serve.