Roasted Carrots with Cardamom Butter Tuesday, November 3, 2009
4 tsp butter, melted
2 tsp canola oil
1 tsp ground cardamom
1/2 tsp each, salt and pepper
2 pounds carrots, peeled and sliced diagonally into 1/4 inch thick slices
Position rack in lower third of oven; preheat to 450 deg. Combine butter, oil, cardamom and salt in a medium bowl. Add carrots and toss well to coat. Spread evenly on a rimmed baking sheet lined with foil. Roast the carrots, stirring twice, until tender and golden, about 30 minutes. Serve immediately.