Posted: January 15 2011 in RecipesVegetables

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.