This is a print preview of "Cardamom Carrots" recipe.

Cardamom Carrots Recipe
by Robyn Savoie

Cardamom Carrots

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

Rating: 5/5
Avg. 5/5 1 vote
Prep time: United States American
Cook time: Servings: 8

Goes Well With: poultry, pork


  • 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.