Should I peel my carrots?

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.

Can I make this recipe using whole 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.

Sautéed Spiced Carrots with Pistachios

Name: Sautéed Spiced Carrots with Pistachios
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 1 1/2 lbs. carrots (about 6-8 medium or 4 large), unpeeled and scrubbed clean; 2 Tbsp. olive oil; 1/2 tsp. table salt; 3/4 tsp. ground cumin, plus more for garnish; 1/2 tsp. ground coriander; 1/4 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.); 1/2 cup chopped toasted lightly salted pistachios, plus more for garnish

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

Units Scale

1 1/2 lbs. carrots (about 6-8 medium or 4 large), unpeeled and scrubbed clean
2 Tbsp. olive oil
1/2 tsp. table salt
3/4 tsp. ground cumin, plus more for garnish
1/2 tsp. ground coriander
1/4 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.)
1/2 cup chopped toasted lightly salted pistachios, plus more for garnish

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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.
Spread about 1/4 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 1/2 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 1/2 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