2 medium carrots, sliced (1cup)
1 medium apple, cut into thin wedges
1 tbsp butter
2 tbsp maple syrup
¼ tsp ground cardamom
In a 1-quart saucepan, heat 1 inch of water to a boil. Add carrots. Cover and return to a boil; reduce heat. Simmer 12 to 15 minutes or until tender; drain.
Heat butter in a 6-inch skillet over medium heat until hot. Cook apple wedges in butter 2 minutes, stirring occasionally. Stir in syrup and cardamom. Cook 3 to 5 minutes, stirring frequently, until apples are evenly glazed. Stir in carrots.
