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Roasted Carrots with Cardamom Butter

November/December 2007

Your rating: None Average: 4 (39 votes)

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!



READER'S COMMENT:
"It was very easy to cook! I agree with other people. I took my carrots out in 10-15 min. Delicious! "
Roasted Carrots with Cardamom Butter

Makes: 4 servings, about 2/3 cup each

Active Time:

Total Time:

Preparation

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

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

Servings
4
Main Ingredient
Vegetarian, other
Preparation/ Technique
Roast
Meal/Course
Dinner

Type of Dish
Side dish, vegetable
Ethnic/Regional
American
Mediterranean
Ease of Preparation
Easy
Total Time
45 minutes or less
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