Cardamom Glazed Carrots

• 1 tablespoon butter
• 1 tablespoon canola oil
• 2 teaspoons minced peeled fresh ginger
• 38 teaspoon ground cardamom
• 12 cup water
• 2 tablespoons light brown sugar
• 1 lb baby carrots, cut in half diaganolly
• 14 teaspoon kosher salt
• 14 teaspoon black pepper

1. Cut a circle from parchment paper to fit a large nonstick skillet.
2. Heat skillet over medium heat.
3. Add butter and oil to pan.
4. Swirl until butter melts.
5. Add ginger and cardamom to pan; cook 2 minutes.
6. Add 1/2 cup water, sugar and carrots.
7. Bring to a boil.
8. Cover with parchment circle, reduce heat, and simmer 9 minutes until carrots are crisp-tender.
9. Sprinkle carrots with salt and pepper.

butter, canola oil, fresh ginger, ground cardamom, water, light brown sugar, baby carrots, kosher salt, black pepper

Taken from www.food.com/recipe/cardamom-glazed-carrots-520039 (may not work)