Lime and pistachios add brightness and crunch to crisp-tender carrots. This recipe is designed so that you can do most of the work well in advance, making it perfect for a Thanksgiving or Christmas dinner. Then all you need to do is cook the carrots and toss them with their seasonings. See the Make-Ahead Tips for details.
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Make Ahead Tips
The butter can be made up to one month ahead and frozen (along with the reserved pistachios). Thaw the butter in the refrigerator for one day and the pistachios at room temperature.
The carrots can be peeled and cut up to two days ahead. Seal in a zip-top bag or other airtight container and refrigerate.
I made this for Thanksgiving. It was easy, most of it could be done ahead of time and most of all...delicious! I've already made it again for a potluck party.
This is fantastic! I made these for Thanksgiving and they were a hit! It's a great side to refresh the palette having so many rich dishes at Thanksgiving. It reminds me of Ina Garten's green bean grimolota. Love it.
Loved it! I don't come across many exciting carrot recipes but this one knocked it out of the park.
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