Photographer: Burris, Ken
Publish Date: 2008-11-01
Yield: 4 servings, about 2/3 cup each
Total Time: 40 minutes
Prep Time: 15 minutes
Roasted carrots are delicious on their own, but try adding butter and cardamom for an unusual twist. A teaspoon of cardamom may seem like a lot, but the flavor mellows as the carrots roast. Double it: Use 2 baking sheets, position the oven racks in the upper and lower thirds of the oven and switch the pans from top to bottom and back to front when you stir the carrots.
- 4 teaspoons butter, melted
- 2 teaspoons canola oil
- 1 teaspoon ground cardamom
- 1/2 teaspoon salt
- 2 pounds carrots, peeled and cut diagonally into 1/4-inch-thick slices
- Position rack in lower third of oven; preheat to 450ºF.
- 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.
Per serving: 138 calories; 7 g fat (3 g saturated fat, 1g mono unsaturated fat); 10 mg cholesterol; 20 g carbohydrates; 2 g protein; 6 g fiber; 430 mg sodium; 652 mg potassium
Nutrtion Bonus: Vitamin A (680% daily value), Fiber (24% dv), Vitamin C (20% dv), Potassium (19% dv)
Exchanges: 2 vegetable, 1 1/2 fat
Carbohydrate Servings: 1
- Degree of Difficulty
- Special Health Consideration(s)
- Low Calorie
- Low Carb
- High Fiber
- Low Cholesterol
- High Potassium
- Healthy Weight
- Seasons & Occassions
- Main Ingredient(s)
- Dairy & Soy
- Dish Type(s)
- Side Dishes
Scaling Disclaimer: EatingWell recipes are tested extensively in the EatingWell Test Kitchen. Eating Well cannot guarantee a recipe that has been scaled to make a different number of servings from the original. Also note that scaling only applies to the ingredient measurements: no adjustment is made to the recipe instructions, so pan sizes and cooking times and ingredient amounts referred to in the text of the recipe only apply to the original number of servings.
Gluten-Free Disclaimer: We have verified that these recipes do not include the following gluten-containing ingredients: wheat (all varieties, including spelt and kamut, wheat germ or bran and other forms of wheat protein), rye, barley (in all forms, including malt, malt flavoring, malt vinegar and malt extract), oats, triticale or beer/ale. However, many processed foods, such as broths, soy sauce and other condiments, may contain hidden sources of gluten. If a recipe calls for a packaged (e.g., canned) ingredient, we recommend that you carefully read the label to be sure it does not contain a hidden source of gluten.