Citrus Glazed Carrots with Pistachios

SCRAPS #28: carrots for people that don't like carrots

Reporting live, from bed, with a fever: my new favorite way to serve carrots. They’re bright, snappy, sweet and sour and pair well with any main dish, from seared fish, to roasted chicken or turkey. You can parboil them days in advance, and finish the recipe right in front of your guests. Who doesn’t love a little tableside flambé?

For me, carrots were never a go-to vegetable to serve as a side, I’d have them in a salad, cake, soup and that’s about it. Recently, I decided it’s time to try to like them again. I developed a few recipes until I finally landed on one I enjoyed. Carrots tend to be very unidimensional in flavor, they’re mildly sweet, sometimes earthy, and that’s about it. I decided to highlight, but also balance their natural sweetness with some sugar and acidity. The freshly grated citrus zest is a game changer! You’ll notice the instructions will encourage you to use more or less citrus juice or vinegar, to taste. Make them your own! I like mine extra sour, so I always end up adding an extra splash of vinegar on them, right before serving. Don’t forget to sprinkle salted crushed pistachios over the final dish for a salty kick.

RECIPE

Makes: 4 servings

Prep Time: 10 minutes

Cook Time: 15 minutes

Printable recipe down below:

CitrusGlazedCarrots

50.7KB ∙ PDF file

Download

Download

INGREDIENTS

• 12 medium carrots, about 2 bundles, peeled

• 1/3 cup brown sugar, plus more to taste

• 2 teaspoons orange zest

• 1/3 cup freshly squeezed orange juice

• 3 tablespoons lemon juice, plus more as needed

• 1 tablespoon vinegar, such as apple cider vinegar, rice vinegar, etc.

• 1/4 cup dark rum, bourbon, or whiskey, optional

• 1/3 cup roasted pistachios, chopped

• Extra-virgin olive oil

• Kosher salt

INSTRUCTIONS

1. Fill a pan (that fits all the carrots) halfway through with water. Bring the water to a boil. Season with salt, then parboil (partly boil) the carrots for 10 minutes, or until slightly softened, but still tender. 

2. Pour out the excess water. Add a glug of oil to the dry pan over medium heat. Shake the pan to coat the carrots. Sear for 3 to 4 minutes. Add the orange zest, brown sugar, a pinch of salt, citrus juice and vinegar. Simmer for 3 to 5 minutes, or until most of the liquid is reduced and thickened.

3. If using, take a few steps away from the pan, carefully add the rum and light up the flame. Shake the pan back and forth to coat the carrots in sauce.

4. Taste, and season with more salt or acidity as needed. 

5. Add the carrots to the serving platter and top with crushed pistachios and flaky salt. Drizzle the remaining sauce all over.