Roasted carrots are delicious on their own, but try adding butter and cardamom for an unusual twist. A teaspoon of cardamom may seem like a lot, but the flavor mellows as the carrots roast. Double it: Use 2 baking sheets, position the oven racks in the upper and lower thirds of the oven and switch the pans from top to bottom and back to front when you stir the carrots.

Makes 4 servings, about 2/3 cup each

ACTIVE TIME: 15 minutes

TOTAL TIME: 40 minutes

EASE OF PREPARATION: Easy

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

1. Position rack in lower third of oven; preheat to 450ºF.
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.

NUTRITION INFORMATION: Per serving: 138 calories; 7 g fat (3 g sat, 1 g mono); 10 mg cholesterol; 20 g carbohydrate; 2 g protein; 6 g fiber; 430 mg sodium; 652 mg potassium.
Nutrition bonus: Vitamin A (680% daily value), Fiber (24% dv), Vitamin C (20% dv), Potassium (19% dv).
1 Carbohydrate Serving
Exchanges: 2 vegetables, 1 1/2 fats

This was a very easy and delicious way to fix carrots! I found they cooked faster than the recipe states, so watch the last 10 min.

Mary Beth, Chicago, IL

Would have been better if I'd taken it out of the oven after 20 or 25 min. At 30 min most of the carrots were charred on the bottom. I was hoping the sugar in the carrots would have carmelized but... no. End result, carrots were slightly bitter.

Dana, Sarasota, FL

The leftovers actually taste better than freshly cooked. My carrots were not bitter at all - fresh or leftover.

Cathy, New Castle, PA