Cardamom and Fennel Scented Carrots

1 lb Carrots; sliced diagonally
1/3 c Water
1 tb Butter
2 tb Agave nectar
1 ts Ground cardamom seed
1 ts Fennel seeds
1/2 ts Salt
1/2 ts Freshly-ground black pepper


Combine all of the ingredients in a pot and stir to coat the carrots evenly. Set over a medium flame and cook, stirring occasionally, for 6 minutes or until tender. This recipe yields 4 to 6 servings.

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