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Cardamom-Glazed Carrots

Photo: Chris Court; Styling: Carla Gonzalez-Hart


Hands-on time 15 mins
Total time 15 mins

Serves 6 (serving size: 1/2 cup)

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.


  • 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)

Nutrition 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

How to Make It

  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.

Cook's Notes

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