Home » Roasted Carrots with Cardamom Butter
Roasted Carrots with Cardamom Butter
From EatingWell: November/December 2007
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!
4 servings, about 2/3 cup each
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Total Time:
Nutrition Profile
Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Healthy weight | High fiber | High potassium | Gluten free |
View Our Nutrition Guidelines »Ingredients
- 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
- Position rack in lower third of oven; preheat to 450°F.
- 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
Per serving: 138 calories; 7 g fat ( 3 g sat , 2 g mono ); 10 mg cholesterol; 20 g carbohydrates; 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).
Carbohydrate Servings: 1
Exchanges: 2 vegetables, 1 1/2 fat
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Recipe Categories
- Health & Diet Considerations
- Low carbohydrate
- Low calorie
- Diabetes appropriate
- Gluten free
- High potassium
- High fiber
- Healthy weight
- Low cholesterol
- Total Time
- 45 minutes or less
- Preparation/ Technique
- Roast
- Style/Theme
- Vegetarian
- Everyday favorites
- Ethnic/Regional
- Mediterranean
- American
- Servings
- 4
- Meal/Course
- Dinner
- Ease of Preparation
- Easy
- Main Ingredient
- Vegetarian, other
- Type of Dish
- Side dish, vegetable
- Publication
- November/December 2007
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