Roasted Carrots with Cardamom Butter

From EatingWell: November/December 2007 — Subscribe Now!

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:

"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...

Roasted Carrots with Cardamom Butter Recipe

Comments

Comment	Posted
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. singmarilyn	5 weeks 3 days ago
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	8 weeks 5 days ago
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	8 weeks 5 days ago
The leftovers actually taste better than freshly cooked. My carrots were not bitter at all - fresh or leftover. Cathy, New Castle, PA	8 weeks 5 days ago
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	8 weeks 5 days ago
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	8 weeks 5 days ago