This side of sweet carrots with a hint of cardamom blend well. They're particularly nice during the holiday's, served up with poultry.
Ingredients
- 2 Lbs. Carrots, Cut Into Julienne Strips
- 1 Tsp. Salt
- 1/4 Cup Butter, Cubed
- 1/4 Cup Packed Light Brown Sugar
- 1 Tsp. Ground Cardamom
- 1 Tsp. Orange Zest
Directions
- In a large saucepan, bring 1 in. of water, carrots and salt to a boil; reduce heat. Cover and simmer for 7 - 9 minutes or until crisp-tender; drain.
- In a large skillet, combine the butter, brown sugar, cardamom and orange zest. Cook and stir over medium heat for 1 - 2 minutes or until sauce is thickened. Add carrots; toss to coat.
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Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 116g | |
Recipe makes 8 servings | |
Calories 119 | |
Calories from Fat 53 | 45% |
Total Fat 6.01g | 8% |
Saturated Fat 3.69g | 15% |
Trans Fat 0.0g | |
Cholesterol 15mg | 5% |
Sodium 403mg | 17% |
Potassium 337mg | 10% |
Total Carbs 16.63g | 4% |
Dietary Fiber 2.9g | 10% |
Sugars 11.47g | 8% |
Protein 1.04g | 2% |
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