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Maple-Glazed Carrots with Toasted Pistachios

October 25, 2009

For a tasty, healthy side dish for the holidays, complement the naturally sweet flavor of carrots with a light and subtle maple syrup mixture. Try this simple recipe for maple glazed carrots. With the holidays approaching, it is easy to give into rich and tempting foods, but approaching holiday eating with balance and moderation, you can easily enjoy all the foods and feel great for the new year. I actually really don’t like carrots, so I’m always searching for different ways to prepare them. This festive dish is quick to make and nicely complements the turkey. For other Thanksgiving side dishes, check out this simple Roasted Root Vegetables.

Maple-Glazed Carrots with Toasted Pistachios



  • 1 lb carrot
  • 3 tablespoons maple syrup
  • 1-2 teaspoon lemon juice, to taste
  • 1 teaspoon nutmeg
  • 1 tablespoon brown sugar
  • 1/4 cup pistachios, chopped and toasted


  1. Boil the carrots in a salted pot of water for 8 to 10 minutes until carrots are tender-crisp. Drain.
  2. In a saute pan, heat maple syrup, nutmeg, lemon juice, and brown sugar. Add carrots to the pan and cook until heated through and the syrup has formed a glaze.
  3. Top with toasted pistachios (toast unshelled pistachios in a dry skillet or oven for 2-3 minutes until fragrant)


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