This recipe for Sautéed Spiced Carrots with Pistachios is warm and comforting. It's the perfect side dish to a holiday meal, or even a busy weeknight as it takes just 20 minutes and is packed with flavor.
With both Hanukah and Christmas right around the corner, I wanted to put together a recipe that could work alongside either holiday meal. These spiced carrots make for a delicious side to main dishes like a braised brisket for Hanukah, roast beef for Christmas or even an oven-roasted ham for New Years.
This recipe is all about warm spices like cumin, coriander and cinnamon paired with tangy yogurt, crunchy pistachios and fresh thyme. Carrots are certainly the star of this show, but it's the supporting cast that helps those tender cooked carrots really shine. I chose to sauté the carrots instead of roast them simply for the convenience of making a one-skillet side dish. If you are looking for roasted carrots, try our Maple Roasted Carrots with Goat Cheese and Spiced Pepitas.
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Ingredients that Matter
A handful of pantry staples paired with some fresh produce make up the ingredients for this recipe. Here are the ingredients you'll need for this recipe along with a little behind-the-scenes know-how of why they are important.
- Carrots. This recipe calls for 1 ½ pounds of carrots, which equals about 6-8 medium carrots or about 4 large carrots. Should you peel the carrots? I recommend leaving them unpeeled, scrubbing and drying well to maximize the vitamins and nutrients in the carrots. Here you can use any variety or color of carrot, just be sure they are firm and without blemishes.
- Spices. I recommend a trio of warm spices, including ground cumin, coriander and cinnamon to give these carrots lots of complimentary flavors. If you want to add some heat, try adding some chili powder of cayenne pepper. You could also start with whole cumin and coriander seeds, toast them in the skillet then grind them yourself, or just use pre-ground spices.
- Fresh Thyme. A bit of fresh thyme goes incredibly well with carrots. Thyme has a lemony flavor that compliments carrots (especially cooked carrots) quite well. Use extra for a garnish.
- Butter. Use unsalted butter at the very end of cooking the carrots to make them slightly glazed and saucy. (Note, the recipe also includes olive oil for cooking)
- Maple Syrup. While this isn't a particularly sweet recipe, the hint of maple syrup provides a nice balance to the savory and warm spices. Plus, it plays off the natural sweetness of the cooked carrots.
- Pistachios. Finishing the dish with some chopped pistachios provides a compliment of flavor plus salty, umami crunchy bits!
- Yogurt. Here you can use any style of yogurt (regular, low-fat, Greek-strained, etc.). It's really just a base for the gooey carrots to sit on and provide some creamy balance.
See recipe card for quantities.
Instructions
This recipe comes together in about 20 minutes and requires just one skillet to make. Here is how to make this recipe.
Cut the carrots into oblong pieces, about 1-inch thick. To make oblong cuts, place a carrot on the cutting board and hold the knife at a 45-degree angle. Slice off a 1-inch piece then roll the carrot halfway and cut again. Continue to cut and roll the carrot to make evenly thick, oblong pieces of carrots.
Add the carrots and 2 tablespoons olive oil to a large skillet and heat over medium high. Cook, undisturbed for 2-3 minutes, until they are slightly golden brown and almost charred, then stir and continue to cook, covered, until golden brown and slightly charred on all sides, another 8-10 minutes. Be sure to stir halfway through.
Sprinkle the carrots with the cumin, coriander and cinnamon and toss well to combine. Then add the fresh thyme, maple syrup and butter and remove from heat. Continue to cook (using the residual heat from the skillet), until the butter melts and creates a glaze on the carrots.
Spoon yogurt on a serving dish then sprinkle with ground cumin and fresh thyme. Drizzle some of the sauce from the carrots on the yogurt and top with pistachios. Add carrots on top and garnish with more pistachios and drizzle on more of the sauce from the skillet. Serve the carrots hot or room temperature.
Hint: This recipe makes enough for 4 (½ cup) servings of carrots. You can double the recipe if making this for more guests, but I recommend cooking the carrots in two batches. Transfer the first batch of cooked carrots to a serving bowl and cover loosely with foil to keep warm. You can also make the carrots ahead of time and serve them at room temperature on the yogurt sauce.
Substitutions
There are plenty of tweaks you can make for this recipe depending on dietary restrictions or even flavor preferences. Here are some recommendations:
- Dairy-Free or Vegan - Make this recipe dairy-free or vegan by swapping out the butter for coconut oil or a vegan butter alternative. In addition, use a plant-base yogurt instead of regular yogurt. You could even leave out the yogurt entirely, if you prefer.
- More Heat - Add a big pinch of cayenne pepper or a ½ teaspoon of chili powder to add some heat to the carrots.
- More Herbs - Finish the dish with more fresh herbs like chopped parsley, or even rosemary or sage.
- Serve as a Salad - Turn these sauteed spiced carrots into a salad by serving the carrots room temperature and tossing with fresh arugula or baby greens and use the yogurt as a dressing.
Equipment
This recipe calls for a large skillet to cook the carrots. I recommend a 12-inch skillet (that's big enough to cook 1 ½ pounds of oblong cut carrots in a single layer), like this Cuisinart Professional Stainless Steel Skillet. If you want to make this recipe with whole spices, use a spice grinder like this Hamilton Beach Fresh Grind Coffee and Spice Grinder. Or use a mortar and pestle like this Heavy Duty Natural Granite Mortar and Pestle Set.
Storage
Leftover sautéed carrots may be stored in an airtight container in the refrigerator for up to 4 days. Be sure to store them separately from the yogurt.
To make this recipe ahead, you can pre-cut the carrots and store them in an airtight container in the refrigerator for up to 3 days. You can also cook the carrots ahead by up to 4 days and serve them cold on the yogurt or set them on the counter for 1 hour before serving for room temperature carrots.
FAQ
You do not need to peel carrots before using them, especially if you are cooking them. Be sure to scrub them under cold water and dry well before using. Unpeeled carrots have more vitamin and minerals, but they may taste a bit more bitter compared to peeled carrots.
Yes, you can! I recommend using long and thin carrots if you want to make this recipe using whole carrots. Note that the cook time may vary slightly. It's most important to cook the carrots in a single layer and let them cook undisturbed to encourage browning.
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Recipe
Sautéed Spiced Carrots with Pistachios
- Total Time: 20 min.
- Yield: 2 cups carrots 1x
Description
This recipe for Sautéed Spiced Carrots with Pistachios is warm and comforting. It's the perfect side dish to a holiday meal, or even a busy weeknight as it takes just 20 minutes and is packed with flavor.
Ingredients
- 1 ½ lbs. carrots (about 6-8 medium or 4 large), unpeeled and scrubbed clean
- 2 Tbsp. olive oil
- ½ tsp. table salt
- ¾ tsp. ground cumin, plus more for garnish
- ½ tsp. ground coriander
- ¼ tsp. ground cinnamon
- 2 tsp. fresh thyme leaves, plus more for garnish
- 1 Tbsp. maple syrup
- 1 Tbsp. unsalted butter
- 1 cup plain yogurt (whole fat, low-fat, Greek-strainer, etc.)
- ½ cup chopped toasted lightly salted pistachios, plus more for garnish
Instructions
- Cut carrots into 1-inch thick oblong pieces. Hold your knife at a 45-degree angle over the carrot, slice off a 1-inch piece, then roll the carrot about halfway and slice again. Continue like this to create evenly thick oblong pieces of carrots. You can also simply slice the carrots on the bias.
- Add the oil to a large skillet along with the carrots. Cook over medium-high heat undisturbed for 3-4 minutes, until golden brown and starting to char on one side. Sprinkle with salt then stir and reduce heat to medium. Continue to cook, covered, stirring halfway, until golden brown on all sides and just barely tender, 8-10 more minutes.
- Sprinkle the carrots with cumin, coriander and cinnamon and toss well to combine. Add fresh thyme and maple syrup and toss well to coat the carrots. Remove from heat and add butter and cook (using the residual heat from the skillet) until the carrots are glossy.Â
- Spread about ¼ cup of the yogurt on each serving plate, sprinkle with some cumin and about 1 tablespoons of the chopped pistachios. Drizzle with some of the sauce from the carrots then top with ½ cup of the carrots. Garnish with more fresh thyme, cumin and pistachios. Serve immediately or cook carrots ahead and serve at room temperature.
Notes
- You can store leftover cooked carrots in an airtight container for up to 4 days in the refrigerator.
- To make ahead, you can cut the carrots ahead and store in an airtight container in the refrigerator for up to 3 days. Or, cook the carrots ahead up to 4 days and serve cold out of the fridge or set aside on the counter for 1 hour before serving for room temperature carrots.
- Try adding a pinch of cayenne or ½ teaspoon of chili powder for more heat.
- Try finishing the dish with chopped fresh parsley.
- Prep Time: 5 min.
- Cook Time: 15 min.
- Category: Sides
- Method: Sautee
- Cuisine: American
Jon Travis says
This was delicious! Love that yogurt sauce!