Roasted Carrots with Cardamom Butter

Makes: 4 servings, about 2/3 cup each
Active Time: 15 minutes
Total Time: 40 minutes


•    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


1.    Position rack in lower third of oven; preheat to 450°F.

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.

The Right Rev. Aaron Edmund Cass, FESC
About The Right Rev. Aaron Edmund Cass, FESC 8 Articles
The Right Rev. Aaron Edmund Cass a bishop in the United States Old Catholic Church. He resides in Greenville, South Carolina.