Cardamom Carrots

1. 1

   Place carrots and salt in large saucepan and add enough water to just cover carrots.

2. 2

   Bring to a boil and reduce heat. Cover, and simmer for 7-9 minutes or until crisp-tender. Drain and set aside.

3. 3

   In large skillet melt butter. Whisk in brown sugar, cardamom and orange peel.

4. 4

   Cook, and stir over medium heat for 1-2 minutes or until sauce is thickened. Add carrots to skillet, toss to coat, and serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.