Quick Cooked Carrots with Orange and Pistachios

Name: Quick Cooked Carrots with Orange and Pistachios
Yield: Serves 3 to 4
Ingredients: 1 pound, medium carrots, peeled, ends trimmed, and sliced on the diagonal 1/4-inch thick; 1/4 cup, fresh squeezed orange juice; 1 teaspoon, orange zest; 2 tablespoons, unsalted butter; 1 tablespoon, granulated sugar; 1/2 teaspoon, table salt; 1/4 cup, shelled pistachios, toasted; , Ground black pepper; 1 tablespoon, minced fresh parsley leaves

Side Dishes
Vegetables
Quick
Vegetarian

Appears in Cook's Illustrated March/April 1996

Braising, followed by sautéing in the same pan, produces carrots that are sweet, bright orange, and tender-crisp.

SERVES 3 to 4

TIME 30 minutes

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