Ingredients
2 pounds carrots, cut into 2-inch julienned strips1 teaspoon salt1/4 cup butter, cubed1/4 cup packed brown sugar1 teaspoon ground cardamom1 teaspoon grated orange zest
Preparation
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.
