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.
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!
11 Reviews for Roasted Carrots with Cardamom Butter
I thought these carrots were delicious. Definately cut the cooking time by 10 minutes though... maybe even 15. Just be sure to watch them.
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
The leftovers actually taste better than freshly cooked. My carrots were not bitter at all - fresh or leftover.
Cathy, New Castle, PA
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