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

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Original recipe yields 4 servings
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  • 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


  • 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
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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
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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
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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
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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
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By: EatingWell User
My kiddos beg for these carrots! They are so easy to make yet taste so yummy!
October 14, 2009
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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
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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
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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
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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