Still trying to catch up on the recipes for the month of December with the group French Fridays with Dorie. These carrots were a lot quicker to prepare than I anticipated. I don't eat cooked carrots often, but these were good with the butter glaze. Good, but not great. I've never cooked with cardamom before, but these seeds really stepped up the flavor here, along with the ginger and garlic. I'm really enjoying learning some new techniques and using ingredients I've never used before. These carrots would be a nice side dish for chicken.