The cardamom really brought out the natural sweetness of the carrots. Although the dish may seem simple – roasted carrots – it actually contains complex flavors that are easily achieved. The earthiness of the carrots melded well with the sweet and savory notes as well as the aromatic notes from the cardamom. This dish definitely perks up any dinner! This was a delicious side and put me in the mood for some more fall recipes!
2 pounds of carrots, peeled and cut diagonally into ¼” pieces
4 t. unsalted butter, melted
2 t. canola oil
1 T green cardamom seeds
1 t. kosher salt
Position one of the racks in the lower third of the oven. Preheat to 450F.
Combine all of the ingredients in a medium bowl. Spread the carrots evenly on a baking sheet lined with aluminum foil. Roast for 30 minutes, stirring occasionally, until the carrots and cooked through and golden.
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