Roasted Carrots with Cardamom Butter

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Servings: 4

Serving size: ⅔ cup

4 teaspoons butter, melted

2 teaspoons canola oil
1 teaspoon ground cardamom
½ teaspoon salt

2 pounds carrots, peeled and cut diagonally into ¼-inch-thick slices


Cooking instructions: Position rack in lower third of oven; preheat to 450F. 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.

(Nutrition per serving: 139 calories, 7g total fat, 3g saturated fat, 431mg Sodium, 20g total carbohydrate, 6 g fiber, 10g sugar, 2g protein)


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