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Cardamom Carrots

- From Cindy Roberts, Taste of Home


2 pounds carrots, cut into 2-inch julienne strips

1 teaspoon salt

1/8 - 1/4 cup butter

1/8 - 1/4 cup packed brown sugar

1 teaspoon ground cardamom

1 teaspoon grated orange peel


  1. ​Place 1 in. of water in a saucepan; add carrots and salt. Bring to a boil; reduce heat. Cover and simmer for 7-9 minutes or until crisp-tender; drain. In a large skillet.

  2. Combine the butter, brown sugar, cardamom and orange peel. Cook and stir over medium heat for 1-2 minutes or until sauce is thickened. Add carrots; toss to coat.

Adjust butter and brown sugar to your taste.

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