Roasted Carrots with Cardamom Butter

Rating: 4.91 stars
11 Ratings
  • 5 star values: 10
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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!

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Recipe Summary

total:
40 mins
Servings:
4
Nutrition Profile:
Low-Calorie
High Fiber
Gluten-Free
Vegetarian
Healthy Immunity
Low Added Sugars
Nutrition Info
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Ingredients

Directions

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

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  • 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.

Tips

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition Facts

Serving Size: about 2/3 cup
Per Serving:
139 calories; protein 2g; carbohydrates 19.7g; dietary fiber 5.8g; sugars 9.6g; fat 6.7g; saturated fat 2.7g; cholesterol 10.2mg; vitamin a iu 33839.1IU; vitamin c 12mg; folate 38.5mcg; calcium 69.8mg; iron 0.7mg; magnesium 25.5mg; potassium 652.7mg; sodium 430.6mg; thiamin 0.1mg.
Exchanges:

2 vegetable, 1 1/2 fat
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Reviews (11)

Read More Reviews
11 Ratings
  • 5 star values: 10
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
EatingWell User
Rating: 5 stars
10/31/2011
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 Read More
yuki@legako.net
Rating: 5 stars
10/30/2011
It was very easy to cook! I agree with other people. I took my carrots out in 10-15 min. Delicious! Read More
EatingWell User
Rating: 5 stars
10/31/2011
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 Read More
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EatingWell User
Rating: 5 stars
10/31/2011
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 Read More
shawneegirl@cox.net
Rating: 5 stars
10/29/2011
Tasty Carrots! 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! Pros: Super Easy Super Fast Healthy Delicious Read More
EatingWell User
Rating: 5 stars
10/30/2011
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. Pros: Cons: Read More
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EatingWell User
Rating: 5 stars
04/04/2012
Replaced Cardamom w/ Coriander 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 Pros: Super delicious Very easy to make Read More
EatingWell User
Rating: 5 stars
10/31/2011
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 Read More
EatingWell User
Rating: 4 stars
06/07/2012
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 Read More
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