MARINATED BABY CARROTS WITH PISTACHIOS

Marinated Baby Carrots with Pistachios image

Number Of Ingredients 7

1 pound small whole carrots with tops or 1 lb carrots
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon crushed cardamom seeds or ground cardamom
1 tablespoon olive oil
1/4 cup coarsely chopped, shelled unsalted pistachios

Steps:

Peel carrots. If present, trim green stems from small whole carrots so just 1/2 to 1 inch remains. Cut long carrots in half lengthwise, then halve crosswise.
Place a steamer basket in a large saucepan. Add water to just below baasket. Bring to boiling. Add carrots to basket. Cover and steam for 7 to 9 minutes or until tender.
In a small bowl combine the lemon juice, salt, pepper, and the cardamom; whisk in the olive oil. Transfer to a shallow bowl.
Add the carrots; toss to coat. Cover and chill for 4 to 24 hours.
To serve, place carrots in a serving bowl. Sprinkle with pistaschios.
Nutrition facts per serving: 133 cal., 8 g total fat (1 g sat fat), 0 mg chol., 188 mg sidum, 15 g carbo, 1 g fiber, and 3 g pro. Daily Values: 1% vit A, 25% vit C, 4% calcium, and 2% iron.