Prep/Total Time: 120 Min
Serving Size: 8 Servings
2 pounds carrots, cut into 2-inch julienned strips
1 teaspoon salt
1/4 cup butter, cubed
1/4 cup packed brown sugar
1 teaspoon ground cardamom
1 teaspoon grated orange peel
1. In a large saucepan, bring 1 in. of water, carrots and salt to a boil; reduce heat. Cover and simmer for 7-9 minutes or until crisp-tender; drain.
2. In a large skillet, combine the butter, brown sugar, cardamom and orange peel. Cook and stir over medium heat for 1-2 minutes or until sauce is thickened. Add carrots; toss to coat.
1 serving (3/4 cup) equals 126 calories, 6 g fat (4 g saturated fat), 15 mg cholesterol, 395 mg sodium, 18 g carbohydrate, 3 g fiber, 1 g protein.