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!
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.
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.
Pour in 1/2 cup water and add the brown sugar and carrots, stirring to combine.
Bring to a boil and cover with a lid.
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.)
Remove from heat. Season with salt and pepper. Top with cilantro, if desired.
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)
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.
- 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.
- Pour in 1/2 cup water and add the brown sugar and carrots, stirring to combine.
- Bring to a boil and cover with a lid.
- 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.)
- Remove from heat. Season with salt and pepper. Top with cilantro, if desired.
