Prep: 5 min Total: 13 min Serves: 10

2 lb (900 g) small thin carrots, peeled 2 tbsp butter 1 tbsp liquid honey 1/2 tsp granulated sugar Pinch salt 1/2 cup unsalted pistachios, chopped

Cut carrots in half crosswise on diagonal. Halve tops lengthwise. In large skillet, cover and bring carrots, butter, honey, sugar, salt and 1/3 cup water to boil over high heat; cook until slightly tender, about 4 min. Reduce heat to medium-high; cook, uncovered and stirring occasionally, until tender and liquid has evaporated, 3-4 min. Serve sprinkled with pistachios.