1 pound carrots, scraped and cut into ¾ inch slices
1 tablespoon sugar
½ teaspoon salt
¼ teaspoon powdered cardamom
1 tablespoon water
2 tablespoons butter
In a small, oven-proof casserole equipped with a lid, combine the carrots, sugar, salt, cardamom and water. Toss to mix the ingredients. Dot the top with the butter. Cover the casserole, and bake the carrots in a preheated 325 degree oven for 45 minutes or until the carrots are just tender.
Serves 3 to 4
