Recipe courtesy of Michael Lomonaco
Cardamom and Fennel Scented Carrots
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 108
- Total Fat
- 3
- Saturated Fat
- 2
- Carbohydrates
- 20
- Dietary Fiber
- 4
- Sugar
- 14
- Protein
- 1
- Cholesterol
- 8
- Sodium
- 345
Ingredients
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
Directions
- Combine all of the ingredients in a pot and stir to coat the carrots evenly.
- Set over a medium flame and cook, stirring occasionally, for 6 minutes or until tender.