- 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
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.
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.