Cardamom Carrots

INGREDIENTS

1    tablespoon butter

1    tablespoon olive oil

½   teaspoon powdered ginger

1    teaspoon ground cardamom

2    tablespoons water

1    tablespoons light brown sugar

1    pound carrots, peeled, cut diagonally into ½ inch pieces

METHOD

If you have parchment paper, cut a circle that matches the size of the non-stick skillet you are to use. If not, use a non-stick skillet with a cover or cut a circle from aluminum foil.

In a medium non-stick skillet over medium heat, add the oil and butter and melt the butter. Add the ginger, cardamom, water and sugar and stir to mix. Add the carrots and cover with the parchment, lid or foil and simmer for about 9 minutes or until carrots are softened. Remove the parchment and discard, keep the lid, recycle the foil. Season the carrots with salt and pepper if desired and serve.

Based on a recipe from Cooking Light  magazine