A little butter, honey and a few spices create a wonderfully aromatic glaze that brings the naturally sweet flavour of carrots to life. Try using a mix of orange and yellow carrots for a colourful presentation. If you can't find whole cardamom pods, use a generous pinch of ground cardamom instead.
- Prep time 15 minutes
- Total time 15 minutes
- Portion size 6 servings
Ingredients
Method
In large nonstick skillet, melt butter over medium heat; cook garlic, ginger and cardamom pods, stirring, until fragrant, about 1 minute. Add carrots, salt, pepper and nutmeg; cook, stirring occasionally, until slightly softened, about 4 minutes.Add honey and 1/2 cup water; cook, stirring often, until carrots are tender-crisp and most of the liquid has evaporated, about 6 minutes. Remove from heat. Discard cardamom pods. Stir in tarragon and lemon juice.
Tip from The Test Kitchen: If you find the anise-like flavour of fresh tarragon overwhelming, substitute with chopped fresh parsley, which is milder in flavour.
Nutritional facts per each of 6 servings: about
- Fibre 2 g
- Sodium 168 mg
- Sugars 7 g
- Protein 1 g
- Calories 78.0
- Total fat 4 g
- Potassium 225 mg
- Cholesterol 10 mg
- Saturated fat 2 g
- Total carbohydrate 11 g
%RDI
- Iron 2.0
- Folate 4.0
- Calcium 2.0
- Vitamin A 94.0
- Vitamin C 7.0
