I like getting my nails done.
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.
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.
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
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!