Ingredients
- 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
Cooking Directions
Step 1
Position rack in lower third of oven; preheat to 450ºF.
Step 2
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 Info
- Serving: Per serving
- Calories: 138
- Carbohydrates: 20g
- Fat: 7g
- Protein: 2g
- Dietary Fiber: 6g
- Saturated Fat: 3g
- Monounsaturated Fat: 2g
- Cholesterol: 10mg
- Potassium: 652mg
- Sodium: 430mg
- Exchanges: 2 vegetables, 1 1/2 fat
- Carbohydrate Servings: 1