Food & Wine

What's This?
Serving size 12
Total Time


6 Tbsp unsalted butter¼ cup thinly sliced fresh ginger1 clove garlic, minced4 cardamom pods3 lb carrot, sliced on the diagonal 1/3 inch thick (you can also use baby carrots left whole)2 Tbsp sugar½ cup fresh carrot juice½ cup fresh orange juice salt freshly ground pepper


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. 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. 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. Discard the ginger and cardamom pods, transfer to a bowl and serve.

Tags: Side Dish, Vegetarian, Carrot, Thanksgiving

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