Minted Cardamom Carrots

4 c. shredded carrots (I use the packaged, 10 oz bags of shredded carrots from the store)
1 small onion, halved and cut into thin slices
1 clove garlic, minced
1 T. olive oil
3/4 t. ground cardamom
1 T. minced fresh mint leaves

Heat olive oil in a large skillet over medium-high heat. Saute onions until translucent and soft, about 5 minutes. Add garlic and saute 2 more minutes. Add carrots and saute about 5 minutes until they soften just slightly. Add cardamom and mint and stir until well incorperated. Serve warm, chilled or at room temperature.

Number of Servings: 4

Recipe submitted by SparkPeople user L8AGAIN.