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You are here: Home / Gluten Free / Cardamom Glazed Carrots

November 20, 2014 By Kaitlin Leave a Comment

Cardamom Glazed Carrots

Carrots are a staple on most Thanksgiving tables. My dad loves super mushy carrots, which just don’t do it for me.  I want a bit of a crunch! So this recipe for Cardamom Glazed Carrots from Cooking Light is perfect for me; sorry, Dad!

Cardamom Glazed Carrots

The cardamom adds a lightly floral taste which works so nicely with the fresh ginger. This recipe takes just 15 minutes to make so it’s a great weeknight option as well. The recipe serves 6, so multiply as needed.

Cardamom Glazed Carrots

Ingredients:

  • 1 tablespoon unsalted butter (or margarine to make vegan)
  • 1 tablespoon olive oil
  • 2 teaspoons minced peeled fresh ginger
  • 1/4 teaspoon ground cardamom
  • 1/2 cup water
  • 2 tablespoons light brown sugar
  • 1 pound carrots, peeled and cut diagonally into 1/2-inch pieces
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons fresh cilantro leaves (optional)

 

Heat a large saute pan over medium heat. Add the butter and oil to the pan, swirling to coat. Add the ginger and cardamom and cook for 2 minutes.

IMG_9919

Pour in 1/2 cup water and add the brown sugar and carrots, stirring to combine.

IMG_9920

Bring to a boil and cover with a lid.

IMG_9921

Reduce heat and simmer for 9 minutes, or until carrot is crisp-tender. (You can check using a fork, the fork should be able to go into the carrots but with a little bit resistance.)

IMG_9922

Remove from heat. Season with salt and pepper. Top with cilantro, if desired.

Cardamom-Glazed Carrots

Oh yum! The subtle sweetness from the brown sugar makes these carrots taste more decadent than they really are, always a plus in my book! (There are just 87 calories per 1/2 cup serving by the way)

Cardamom-Glazed Carrots

The carrots still maintain some crunch too! If you/your family don’t like cilantro, feel free to leave it off. It adds some nice color but the carrots flavor can stand on it’s own without the cilantro.

 

Cardamom-Glazed Carrots
Recipe Type: Sides, Vegetarian, Quick
Author: I Can Cook That
Cook time: 15 mins
Total time: 15 mins
Serves: 6
Ingredients
  • 1 tablespoon unsalted butter (or margarine to make vegan)
  • 1 tablespoon olive oil
  • 2 teaspoons minced peeled fresh ginger
  • 1/4 teaspoon ground cardamom
  • 1/2 cup water
  • 2 tablespoons light brown sugar
  • 1 pound carrots, peeled and cut diagonally into 1/2-inch pieces
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons fresh cilantro leaves (optional)
Instructions
  1. Heat a large saute pan over medium heat. Add the butter and oil to the pan, swirling to coat. Add the ginger and cardamom and cook for 2 minutes.
  2. Pour in 1/2 cup water and add the brown sugar and carrots, stirring to combine.
  3. Bring to a boil and cover with a lid.
  4. Reduce heat and simmer for 9 minutes, or until carrot is crisp-tender. (You can check using a fork, the fork should be able to go into the carrots but with a little bit resistance.)
  5. Remove from heat. Season with salt and pepper. Top with cilantro, if desired.
3.5.3208

 

Related posts:

Browned Butter and Lemon Brussels Sprouts Charred Corn Salad with Basil and Tomatoes #WhatAGrillWants Honey Mustard Roasted Rainbow Carrots Pomegranate Mustard Roasted Brussels Sprouts

Filed Under: Gluten Free, Quick, Sides, Vegan, Vegetarian, Weeknight Meal Tagged With: Brown Sugar, Butter, Cardamom, Carrots, Cilantro, Ginger, Glazed, Gluten Free, I Can Cook That, Quick, Recipe, Sides, Thanksgiving, Weeknight Meal

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