Roasted Carrots with Cardamom Butter

11 Reviews
From the EatingWell Kitchen

Roasting these carrots with only a bit of butter and some cardamom gives them a rich, nutty flavor that belies how healthy they are. A single serving gives you over 600 percent of the daily recommendation for vitamin A!

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 4 teaspoons butter, melted
  • 2 teaspoons canola oil
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon salt
  • 2 pounds carrots, peeled and cut diagonally into 1/4-inch-thick slices

Preparation

  • Active

  • Ready In

  1. Position rack in lower third of oven; preheat to 450F.
  2. Combine butter, oil, cardamom and salt in a medium bowl. Add carrots and toss well to coat. Spread evenly on a rimmed baking sheet. Roast the carrots, stirring twice, until tender and golden, about 30 minutes. Serve immediately.
  • Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition information

  • Serving size: about 2/3 cup
  • Per serving: 139 calories; 7 g fat(3 g sat); 6 g fiber; 20 g carbohydrates; 2 g protein; 38 mcg folate; 10 mg cholesterol; 10 g sugars; 0 g added sugars; 33839 IU vitamin A; 12 mg vitamin C; 70 mg calcium; 1 mg iron; 431 mg sodium; 653 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 2 vegetable, 1 1/2 fat

Reviews 11

June 07, 2012
profile image
By: EatingWell User
Simple and awesome. I used cinamon powder instead of cardomon and at the end sprinkled a little dry dill and a bit more cinamon powder....very tasty, nuttly flavour. Thanks
April 04, 2012
profile image
By: EatingWell User
Replaced Cardamom w/ Coriander I made Pork Shogayaki last night and needed a side to go with it. Had some carrots so decided to follow this recipe - EXCEPT, since the sauce in the pork dish already had some sweetness, I decided to replace the cardamom with coriander powder so the two dishes wouldn't compete. I followed the other reviewers' suggestion to cut down the baking time by about 10 minutes, and it came out perfect!!! Once the carrots were out of the oven, I finely chopped up a bit of cilantro and mixed it in. We loved it, and my husband, who is not the biggest veggie fan, wants me to make it again next week! I will try next time with cardamom powder next time to serve with a savory main. S.D., El Paso, TX Pros: Super delicious, Very easy to make
October 06, 2011
profile image
By: shawneegirl
Tasty Carrots! I made these tonight and they were SO great! I used baby carrots cut in half diagonally. I cooked them at 450 F for 30 minutes stirring at the 10 and 20 marks. My baby carrots were on the fat side, and they ended up crispy on the outside with a little firmness on the inside. The cardamom goes perfectly with the sweetness of the carrots. This is a keeper! Really great for a fast side dish! Hubby wanted more! Pros: Super Easy, Super Fast, Healthy, Delicious
June 27, 2010
profile image
By: yuki
It was very easy to cook! I agree with other people. I took my carrots out in 10-15 min. Delicious!
April 03, 2010
profile image
By: EatingWell User
My kiddos beg for these carrots! They are so easy to make yet taste so yummy!
October 14, 2009
profile image
By: EatingWell User
Yummy and easy. I also made this substituting chunks of sweet potatoes and/or butternut squash. The squash was partially cooked in the microwave and then cut up into chunks. Then I followed the same procedure as for the carrots adjusting the cooking time as needed. Pros: Cons:
September 21, 2009
profile image
By: EatingWell User
I thought these carrots were delicious. Definately cut the cooking time by 10 minutes though... maybe even 15. Just be sure to watch them. Jeffrey, Bangkok
September 21, 2009
profile image
By: EatingWell User
I used baby carrots instead and the cook time was cut by about half, there were great especially with my peanut flavored noodles. Monique Wright, Burlington, VT
September 21, 2009
profile image
By: EatingWell User
The leftovers actually taste better than freshly cooked. My carrots were not bitter at all - fresh or leftover. Cathy, New Castle, PA