Cardamom-Glazed Carrots

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

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.