1Heat 1 inch water (salted if desired) to boiling in 1-quart saucepan. Add carrots. Cover and heat to boiling; reduce heat. Simmer 12 to 15 minutes or until tender; drain.
2Heat butter in 6-inch skillet over medium heat until hot. Cook apple wedges in butter 2 minutes, stirring occasionally. Stir in syrup and cardamom. Cook 3 to 5 minutes, stirring frequently, until apples are evenly glazed. Stir into carrots.