Simple and awesome. I used cinamon powder instead of cardomon and at the end sprinkled a little dry dill and a bit more cinamon powder....very tasty, nuttly flavour. Thanks
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 made Pork Shogayaki last night and needed a side to go with it. Had some carrots so decided to follow this recipe - EXCEPT, since the sauce in the pork dish already had some sweetness, I decided to replace the cardamom with coriander powder so the two dishes wouldn't compete. I followed the other reviewers' suggestion to cut down the baking time by about 10 minutes, and it came out perfect!!! Once the carrots were out of the oven, I finely chopped up a bit of cilantro and mixed it in. We loved it, and my husband, who is not the biggest veggie fan, wants me to make it again next week! I will try next time with cardamom powder next time to serve with a savory main.
S.D., El Paso, TX
I made these tonight and they were SO great! I used baby carrots cut in half diagonally. I cooked them at 450 F for 30 minutes stirring at the 10 and 20 marks. My baby carrots were on the fat side, and they ended up crispy on the outside with a little firmness on the inside. The cardamom goes perfectly with the sweetness of the carrots. This is a keeper! Really great for a fast side dish! Hubby wanted more!
It was very easy to cook! I agree with other people. I took my carrots out in 10-15 min. Delicious!
My kiddos beg for these carrots! They are so easy to make yet taste so yummy!