Cardamom-Glazed Carrots

Cooking Light
Cardamom-Glazed CarrotsRecipe
Photo: Chris Court; Styling: Carla Gonzalez-Hart


Turn up the volume on classic glazed carrots with exotic cardamom and fragrant fresh ginger. If you can find multicolored carrots, use them for a lovely presentation. The parchment paper lid slows moisture loss just enough to form a beautiful glaze.

Serves 6 (serving size: 1/2 cup)


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1 tablespoon butter
1 tablespoon canola oil
2 teaspoons minced peeled fresh ginger
3/8 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)


Hands-on: 15 Minutes
Total: 15 Minutes

1. Cut a circle from parchment paper to fit a large nonstick skillet.

2. Heat skillet over medium heat. Add butter and oil to pan; swirl until butter melts. Add ginger and cardamom to pan; cook 2 minutes. Add 1/2 cup water, sugar, and carrot; bring to a boil. Cover with parchment circle, reduce heat, and simmer 9 minutes or until carrot is crisp-tender. Remove parchment circle; discard. Sprinkle carrot mixture with salt, pepper, and cilantro, if desired.

Created date

September 2014

Nutritional Information

Calories 87
Fat 4.5 g
Satfat 1.4 g
Monofat 2 g
Polyfat 0.8 g
Protein 1 g
Carbohydrate 12 g
Fiber 2 g
Cholesterol 5 mg
Iron 0.0 mg
Sodium 150 mg
Calcium 30 mg