MAPLE GLAZED CARROTS WITH PISTACHIOS

4 pounds baby carrots, peeled or scrubbed (or 3 bags carrots (16 ounces each), peeled and cut into 3x1/2-inch sticks)
4 tablespoons margarine or butter, cut up
1 teaspoon salt
1/2 cup maple syrup
1/2 cup pistachios, chopped and toasted

In 12-inch skillet, heat 1 inch water to boiling over high heat. Add carrots; heat to boiling. Reduce heat to low; cover and simmer S to 10 minutes, until tender-crisp. Drain.

Wipe skillet dry. Return carrots to skillet; add margarine and salt and cook, uncovered, over medium-high heat, gently stirring occasionally, 10 to 15 minutes, until carrots are glazed and golden.

Add maple syrup; heat to boiling. Boil 2 minutes, stirring frequently, until carrots are lightly coated with glare. Transfer to bowl; sprinkle with pistachios.

Servings: 8
Source: Good Housekeeping's Step by Step Vegetable Cookbook