1. In a 12-inch skillet, combine everything but the butter, lemon juice and pistachios. Bring to a simmer, cover, and gently cook about 8 minutes, or until carrots are barely tender.
2. Uncover and boil until they are cooked through and the liquid becomes a glaze coating the carrots. (You could stop here, cover the carrots, and hold them at room temperature an hour or so, or refrigerate overnight, then reheat).
3. Taste for seasoning, then stir in the butter. Turn into a serving bowl and sprinkle with lemon juice and pistachios.
Variation: Create a creamy, low-fat soup by bringing 8 cups of vegetable or poultry broth to a boil with the already glazed carrots (add the butter, but hold back the pistachios and lemon). Puree. Season to taste. Top with a dollop of yogurt, then sprinkle each serving with pistachios and a little lemon.
Lynne Rossetto Kasper has won numerous awards as host of The Splendid Table, including two James Beard Foundation Awards (1998, 2008) for Best National Radio Show on Food, five Clarion Awards (2007, 2008, 2009, 2010, 2014) from Women in Communication, and a Gracie Allen Award in 2000 for Best Syndicated Talk Show.