Glazed Carrots with Cardamom and Ginger

Ingredients

• 6 tablespoons unsalted butter
• 1/4 cup thinly sliced fresh ginger
• 1 garlic clove, minced
• 4 cardamom pods
• 3 pounds carrots, sliced on the diagonal 1/3 inch thick (you can also use baby carrots left whole)
• 2 tablespoons sugar
• 1/2 cup fresh carrot juice
• 1/2 cup fresh orange juice
• Salt and freshly ground pepper

Directions

1. In a large skillet, melt the butter. Add the ginger, garlic and cardamom and cook over moderate heat until fragrant but not browned, about 2 minutes. 
2. Add the carrots and sugar and cook over moderately high heat, stirring occasionally, until the carrots are crisp-tender, about 5 minutes. Add the carrot and orange juices and bring to a simmer. Season with salt and pepper. 
3. Cover with parchment paper and a tight-fitting lid and cook the carrots over low heat until tender, about 12 minutes. Uncover and cook over moderate heat until the carrots are glazed, about 5 minutes longer. 
4. Discard the ginger and cardamom pods, transfer to a bowl and serve.

Note

• Prep Time: 25 mins
• Cook Time: 25 mins