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This side of sweet carrots with a hint of cardamom blend well. They're particularly nice during the holiday's, served up with poultry.

Prep time:
Cook time:
Servings: 8


Cost per serving $0.47 view details
  • 2 Lbs. Carrots, Cut Into Julienne Strips
  • 1 Tsp. Salt
  • 1/4 Cup Butter, Cubed
  • 1/4 Cup Packed Light Brown Sugar
  • 1 Tsp. Ground Cardamom
  • 1 Tsp. Orange Zest


  1. In a large saucepan, bring 1 in. of water, carrots and salt to a boil; reduce heat. Cover and simmer for 7 - 9 minutes or until crisp-tender; drain.
  2. In a large skillet, combine the butter, brown sugar, cardamom and orange zest. Cook and stir over medium heat for 1 - 2 minutes or until sauce is thickened. Add carrots; toss to coat.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 116g
Recipe makes 8 servings
Calories 119  
Calories from Fat 53 45%
Total Fat 6.01g 8%
Saturated Fat 3.69g 15%
Trans Fat 0.0g  
Cholesterol 15mg 5%
Sodium 403mg 17%
Potassium 337mg 10%
Total Carbs 16.63g 4%
Dietary Fiber 2.9g 10%
Sugars 11.47g 8%
Protein 1.04g 2%



  • judee
    March 3, 2014
    I love the flavor of cardamom, and I'm sure that it tastes amazing with the orange zest. I would probably leave out the sugar.
    1 reply
    • Robyn Savoie
      March 4, 2014
      It's great with or without sugar. Buttoni's suggestion of maple extract sounds exciting. If your carrots need a bit of sweetness, try using a light drizzle of honey. I used the brown sugar to entice kids to eat their veggies. Cheese and sugar work for this depending on the veggie.

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