Spiced Butter-Glazed Carrots

• 2 tablespoons butter
• 3/4 cup finely chopped onion
• 1/2 inch piece fresh gingerroot, peeled, cut into thin slices, then each slice cut into strips
• 4 whole green cardamom pods, smashed
• 1 garlic clove, thinly sliced
• 1 1/2 lbs medium carrots, peeled, cut on deep diagonal into 1/3-inch-thick ovals (about 14)
• 1 cup low sodium chicken broth (may need more)
• white pepper

1. Melt butter in medium skillet over medium heat.
2. Add onion, ginger, cardamom pods with seeds, and garlic; sprinkle with salt and pepper. Cook until onion is soft, stirring frequently, about 4 minutes.
3. Add carrots; stir to coat.
4. Add 1 cup chicken broth; bring to boil. Reduce heat to medium-low, cover, and simmer until just tender, about 8 minutes.
5. Uncover, increase heat to high, and boil until butter glazes carrots, tossing occasionally, about 5 minutes. Season with salt and white pepper.
6. Do ahead Can be made 2 hours ahead. Rewarm over medium heat, adding more broth by tablespoonfuls as needed.

butter, onion, fresh gingerroot, green cardamom pods, garlic, carrots, chicken broth, white pepper

Taken from www.food.com/recipe/spiced-butter-glazed-carrots-195721 (may not work)