Cardamom- and Ginger-Glazed Carrots Cardamom- and Ginger-Glazed Carrots

Cardamom- And Ginger-Glazed Carrots | Food styling by Ashley Denton | Prop styling by Jennifer Evans Image by: Jodi Pudge

A little butter, honey and a few spices create a wonderfully aromatic glaze that brings the naturally sweet flavour of carrots to life. Try using a mix of orange and yellow carrots for a colourful presentation. If you can't find whole cardamom pods, use a generous pinch of ground cardamom instead.

  • Prep time 15 minutes
  • Total time 15 minutes
  • Portion size 6 servings
  • Credits : Canadian Living Magazine



In large nonstick skillet, melt butter over medium heat; cook garlic, ginger and cardamom pods, stirring, until fragrant, about 1 minute. Add carrots, salt, pepper and nutmeg; cook, stirring occasionally, until slightly softened, about 4 minutes.

Add honey and 1/2 cup water; cook, stirring often, until carrots are tender-crisp and most of the liquid has evaporated, about 6 minutes. Remove from heat. Discard cardamom pods. Stir in tarragon and lemon juice.

Tip from The Test Kitchen: If you find the anise-like flavour of fresh tarragon overwhelming, substitute with chopped fresh parsley, which is milder in flavour.

Nutritional facts per each of 6 servings: about

  • Fibre 2 g
  • Sodium 168 mg
  • Sugars 7 g
  • Protein 1 g
  • Calories 78.0
  • Total fat 4 g
  • Potassium 225 mg
  • Cholesterol 10 mg
  • Saturated fat 2 g
  • Total carbohydrate 11 g


  • Iron 2.0
  • Folate 4.0
  • Calcium 2.0
  • Vitamin A 94.0
  • Vitamin C 7.0
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Lunch & Dinner

Cardamom- and Ginger-Glazed Carrots