From Culinary School of the Rockies
Serves 8


-2 pounds carrots, peeled

-Salt and freshly ground pepper

-½ cup unsalted butter

-½ cup brown sugar

-2/3 cup shelled, unsalted pistachios

-1 teaspoon fresh thyme, picked from stems

1. Slice the carrots on the bias (diagonally) into 1" pieces. Cook them uncovered in about 2" of boiling water until they are nearly tender, about 15 minutes. Drain and season with salt and pepper.

2. While the carrots are cooking (or a day ahead) heat the oven to 350° F. Place the pistachios on an ungreased sheet pan and roast for 8-10 minutes, or until toasty brown.

3. Melt the butter in a heavy skillet. Stir in the brown sugar and stir over medium
heat until sugar is melted. Add the cooked, seasoned carrots and cook slowly until they are well-glazed. If the carrots are cooked ahead of time, bring back to room temperature before cooking with butter and sugar.

4. Just before serving, toss the roasted pistachios in the glazed carrots and garnish with fresh thyme.