Brown Sugar Glazed Pistachio Baked Carrots

I like getting my nails done.

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Mind you, this is not an activity I nor anyone who knows me would have guessed I would enjoy. I have always been a tomboy-type – an outdoor-loving, dirt-under-the-fingernails kind of girl. I don’t wear makeup and don’t plan on starting anytime soon, and I own exactly two pairs of heels that gather dust until a specific social event forces me to put them on.

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Somehow, though, my nails have always been the exception. I like to take one night each month and labor over all 20 of them, filing and buffering, gently brushing on smooth coats of deep reds, purples and bright pinks. And then, because I can’t just stop there, I apply some pretty little stickers to my thumbs and big toes and seal them over with a clear topcoat.

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What do manicures have to do with cooking, you ask? Nothing. Except that eating carrots is supposed to make your nails grow stronger and look better, so that is what I was hoping for when I devoured this dish.

What You Need:

  • 3 lbs carrots, washed and peeled with greens cut off about 1 inch above carrot tops
  • 3 cups water
  • 1/2 cup shelled pistachios
  • 1/2 cup melted butter
  • 1/3 cup brown sugar

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What You Do:

Preheat oven to 350F

In a large pot, bring the 3 cups water to a boil.

Add the carrots and reduce heat to a simmer and cover. Let simmer for about 10 minutes or until carrots are tender and easily punctured with a fork.

While carrots are cooking, mix butter and brown sugar together until they form a glaze.

Place pistachios in a single layer on a baking sheet and bake for 5-8 minutes or until just toasted.

Drain carrots and move to a serving dish, fanning them out to open space between carrots for the glaze to seep through.

Pour the glaze over the carrots.

Top with toasted pistachios and serve!

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Heavenly Slow Cooker Meals: Swiss Chard and Butternut Squash

Once again, I will repeat: I love the snow.


There are a few basic, undeniable truths about New England life between November and April.

1. It gets cold.

2. It will probably snow.

3. It will probably snow more than once. And be really windy.

4. It will stay this way for so long, you’ll begin to forget four seasons exist.


People get really annoyed about the snow and how long this whole season drags on for. Give me a snow day, a glass of wine and a good meal, and I’m good to go. I’m pretty sure winter in New England is why crock pots were invented.  After a long day of shoveling, maneuvering cars that were not built for blizzard conditions through snow banks, and uncomfortably trying to get work done on my slow home computer, nothing beats wandering into the kitchen and discovering that dinner is just…ready. Just like that.


What You Need: 


  • 4 cups cubes butternut squash
  • 2 large parsnips, peeled and diced (substitute potatoes here if desired)
  • 1 can chickpeas (15.5 oz)
  • 1 yellow onion, thinly sliced
  • 1 tsp black pepper
  • 1/4 tsp sea salt
  • 1 tsp crushed red pepper flakes
  • 1 tsp ginger
  • 2 tsp oriental seasoning OR 1 tsp each of onion and garlic powder
  • 1/2 cup vegetable broth
  • 1/2 cup coconut milk
  • 4 cups shredded swiss chard (leaves only – remove from stems)

What You Do:

In your crock pot bowl, add the squash through vegetable broth and cook on high for 4 hours.

Once the time is up, keep warm and add the coconut milk, stirring well to combine.

Add swiss chard leaves, stirring well until the leaves become limp and reduced.

Now it’s ready to serve!