Carrots are available all the year round but there is nothing comparable to the young, sweet spring carrots. All you need is to bake, caramelize and then season them with some piquant spices, and you have your gourmet vegetable side dish ready.
If we use fresh, tender, thinner carrots, it is enough to wash them. If the carrots are older, peel them and cut them into strips. Melt the butter with the olive oil in a pan and then place the carrots in it. Brown them for a few minutes, salt them and sprinkle on the coriander and the finely chopped chili.
Pour on water, cover the pan and braise the carrots until half soft at medium heat. When it is done, sprinkle them with sugar and caramelize them without the lid on.
Roast the pistachios in an empty pan.
Serve the carrots with the pistachios and the pistachio oil.