A tasty side dish that’s sure to please, these Carrots with Pistachio Herb Butter are a new house favorite. Tender yet crisp to the bite, these carrots get crunch appeal from pistachios sprinkled on top, and in, this wonderful lime and mint butter.
It’s the unexpected pop of freshness in the herb nut butter coating them that makes this, plus, did I mention there’s cheese in the mix? So good!
This one comes to the table after sitting in my dentist’s waiting room and seeing a magazine under the chair. I picked it up, flipped through and instantly my eyes went to this recipe. My name was called so I quickly took a photo with my phone to check out later and off I went to get the pearly whites cleaned.
This is a quick and tasty herb butter made with pulsed pistachios, parsley, mint and butter in the food processor. A little Sriracha and lime zest add some zip and freshness and then there’s the cheese. Parmigiano-Reggiano to be exact, but feel free to use parmesan cheese.
I peeled and cut up four large carrots into little batons about two inches long, covered them with water and in the microwave for 6 minutes they went. I wanted them cooked, but still crisp. Tender and yet not too mushy. Ain’t nobody got time for that.
A quick sauté in the cast iron skillet with the pistachio herb butter and we were good to go. This is a creamy, nutty and bright sauce that works so well with the carrots. I served this with my Cranberry Turkey Meatballs. The original recipe says to use three pounds of carrots and it serves eight people. I used four large carrots, I have no idea on the weight, but this herb butter was enough for two batches so I wrapped the remaining half of the herb butter in plastic wrap and froze it for another night.
These Carrots with Pistachio Herb Butter are a new house favorite that is poppin’ with flavor. Enjoy!
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Carrots with Pistachio Herb Butter
- 1/2 cup salted roasted, shelled pistachios
- 1/2 cup lightly packed fresh parsley leaves
- 1/4 cup lightly packed fresh mint leaves
- 4 tbsp butter softened
- 1/2 cup finely grated Parmigiano-Reggiano or Parmesan cheese
- 1 tsp packed finely grated lime zest
- 1 tsp Sriracha or hot sauce of choice
- 3 lb . carrots peeled and cut into pieces about 2 inches long and 1/2 inch wide.
- 2 tsp fresh lime juice
- Pulse the pistachios in a food processor until coarsely chopped. Set aside half of the nuts. Pulse the remaining nuts until they are quite fine but not pasty. Add the parsley and mint, and pulse until the herbs are finely chopped. Add the butter, cheese, zest, Sriracha, and salt. Pulse until a well blended paste.
- Combine the carrots and 1 tsp. salt in a 4-quart saucepan and add enough water to just cover. Cover the pan and bring to a boil over high heat. Reduce the heat to maintain a simmer and cook to your liking, about 5 minutes for crisp-tender.
- Reserve about 1/4 cup of the cooking water, drain the carrots, and then return them to the pan. Add the butter in pieces and toss to melt and coat the carrots. Add the lime juice and some of the reserved water, if necessary. Season to taste with salt and more lime juice. Serve topped with the reserved pistachios.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Curious how spicy this recipe is with sriracha?
Not hot, it’s more for the flavor with a little kick. You’re looking at 1 teaspoon of sriracha for 3 pounds of carrots Joanne.
I spent the better part of last week traveling, so I’m just now getting caught up…but man, these carrots! And that butter! What a fabulous combination…perfect side dish for this time of the year! 🙂 Who knew going to the dentist could be so much fun??
LOL, you crack me up. Dentists are my kryptonite, though finding this gem made it better 😉
Your trip looked like a good time. Can’t wait to read about it.
The cooked carrot has been elevated to a place it probably never expected to be! I’m sure all the carrots of the world are high-fiving and saying, finally!! Thanks for sharing a recipe that’s been a long time coming!
Oh thanks Annie, this is pretty tasty on parsnips too. Love the mint and lime pop with the creamy nut butter sauce.
Have a wonderful weekend out there where the colors are amazing and the trees and sunsets take your breath away. 🙂
Wow! This looks beyond amazing. I wanna lick the screen and get all that pistachio butter in mah belly right this second! Great photos as always!
Thanks Olivia, it’s a little something different that delivers on the big and bold flavors.
These carrots look so Yummy Kevin!! What a great way to prepare them. Loving the pistachio herb butter. Will be pinning and making these in the near future.
Thanks Stephanie, I do hope you give them a try, they are so darn good!
What a unique way to serve carrots! I feel like it’s always the same old boring thing with carrots and I would have never thought to spruce them up this way. Can’t wait to try these babies out!
Thanks Coley, these will shake up that usual carrot side dish dilemma!
This is one fantastic side dish! Love the combination of pistachio, lime & mint and the addition of Parmigiano-Reggiano! Must give this a try on the weekend!
You won’t be disappointed Miriam, it’s the creamy goodness! Got pep up those carrots sometimes. 🙂
Lol, I do that too! Anytime I go to the doctors office, I flip through the food magazines looking for inspiration – it’s like free research. Well… I suppose you’re paying for it in the end 😉 In any event, I’m loving the pistachio herb butter – this is brilliant! What a fantastic side for any meal – with Thanksgiving particularly in mind.
The bright mint and citrus lime really counters the creamy nut butter beautifully. Thanks Kathleen. 🙂
What a delicious side Kevin. That butter sounds amazing! I get some of the best recipes when I’m at the hair dresser getting my hair done! I don’t have any other time to read magazines! Can’t wait to try these!
Thanks Mary Ann, the freshness and rich sauce is a must try!
You’re certainly right, Kevin! Ain’t nobody got time for mushy carrots 😉 And, I’m so happy that these carrots be poppin’. You’re talking my language there today, buddy. Love it! These sound really good! Lots of good texture on the go with the pistachios and I need not say anything about my love for butter, right? Your dentist trip paid off well, my friend. You got those pearly whites taken care of and a great recipe to boot! Pinned!
Thanks Dawn, the mint and lime are standouts in this one. Plus, no cavities!
Why your side dish is always as fancy as main? 😉
Throw in some shrimps and this will be a perfect one-pan dinner for me!
Thanks Maggie, I like your thinking! 🙂
Hey Kevin! I’ve been (im)patiently waiting since Monday for these! I like almost all vegetables but cooked carrots are one of my favorites! These would go nicely with pretty much any kind of roast, I’m liking these along side a lamb roast.
Mixing nuts, cheese and herbs always seems to make the simplest so delicious! Thanks Dorothy. 🙂