• Cardamom Carrots

    1 vote
    Cardamom Carrots
    Prep: 10 min Cook: 10 min Servings: 8
    by Robyn Savoie
    381 recipes
    This side of sweet carrots with a hint of cardamom blend well. They're particularly nice during the holiday's, served up with poultry.


    • 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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    • judee
      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.
      • Robyn Savoie
        Robyn Savoie
        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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