Recipe courtesy of Michael Lomonaco

Cardamom and Fennel Scented Carrots

Save Recipe
  • Level: Easy
  • Yield: 4 to 6 servings
Share This Recipe


1 pound carrots, sliced diagonally

1/3 cup water

1 tablespoon butter

2 tablespoons honey

1 teaspoon ground cardamom seed

1 teaspoon fennel seeds

1/2 teaspoon salt

1/2 teaspoon ground black pepper


  1. Combine all of the ingredients in a pot and stir to coat the carrots evenly.
  2. Set over a medium flame and cook, stirring occasionally, for 6 minutes or until tender.