Peel carrots and cut into pieces about 1 inch thick on the diagonal. Make sure pieces are evenly sized for even cooking.
Place carrots in a Dutch oven or a sauté pan over a medium flame. Add just enough water to cover the bottom of pan. Add a pinch of sea salt and cover with a lid. Cook for 5-10 minutes, until carrots are tender-crisp.
Remove lid. Add remaining ingredients. Continue cooking with lid off so excess water evaporates. Stir occasionally. Cook for about 3 minutes, until carrots are nicely glazed. Enjoy.
Recipe by Mamaguru at http://mamaguru.com/cardamom-speckled-glazed-carrots-recipe/