3 c. carrots, scraped & sliced into thin strips
1/2 c. water
1 tsp. ground cardamom
2 tsp. butter
1 tsp. brown sugar

In a medium saucepan, combine the carrots and water. Cover and simmer until the carrots are crisp-tender. Drain the carrots and set aside. Melt the butter in a saucepan. Stir in the brown sugar and the cardamom. Cook over low heat until sugar is dissolved. Add carrots. Cook over low heat, stirring gently until carrots are coated and well-heated. Makes 4 servings. 45 calories each.