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Cardamom Carrots

Ingredients

  • 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
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Cardamom Carrots

by Robyn Savoie
Time: 10 minutes prep, 10 minutes cook
Servings: 8
 

Directions

  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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Summary

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1 vote | 6641 views
0 reviews | 3 comments

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

Comments

  • judee
    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
      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.