3 pounds carrots, sliced on the diagonal 1/3 inch thick (you can also use
baby carrots left whole)
2 tablespoons sugar
1/2 cup fresh carrot juice
1/2 cup fresh orange juice
Salt and freshly ground pepper
In a large skillet, melt the butter. Add the ginger, garlic and cardamom and cook over moderate heat until fragrant but not browned, about 2 minutes. Add the carrots and sugar and cook over moderately high heat, stirring occasionally, until the carrots are crisp-tender, about 5 minutes. Add the carrot and orange juices and bring to a simmer. Season with salt and pepper. Cover with parchment paper and a tight-fitting lid and cook the carrots over low heat until tender, about 12 minutes. Uncover and cook over moderate heat until the carrots are glazed, about 5 minutes longer. Discard the ginger and cardamom pods, transfer to a bowl and serve.
The carrots can be refrigerated overnight. Rewarm before serving.