Best 7 Roasted Carrots With Cardamom Butter Recipes

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Embark on a culinary journey with our delectable roasted carrots, a symphony of flavors tantalizing your taste buds. These vibrant root vegetables, caramelized to perfection, are elevated with a cardamom-infused butter, adding a warm, aromatic touch. Indulge in the perfect balance of sweet and savory, enhanced by a hint of spice. Let your senses dance with this delightful dish that promises to transform your meal into an unforgettable experience.

This versatile recipe offers three irresistible variations to satisfy every palate. For a classic touch, try the original roasted carrots with cardamom butter, a harmonious blend of flavors that showcases the natural sweetness of the carrots. If you crave a touch of heat, the harissa-spiced roasted carrots deliver a delightful kick, while the honey-glazed roasted carrots offer a sweet and sticky glaze that is sure to satisfy your sweet tooth.

No matter your preference, our roasted carrots with cardamom butter will leave you craving more. Roasted to perfection, these carrots are tender yet retain a satisfying crunch, making them the perfect side dish, appetizer, or even a delectable snack. Prepare to be amazed by the culinary magic that awaits you with this simple yet extraordinary dish.

Let's cook with our recipes!

ROASTED CARROTS



Roasted Carrots image

Get the most out of your root vegetables with Ina Garten's Roasted Carrots recipe from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 5

12 carrots
3 tablespoons good olive oil
1 1/4 teaspoons kosher salt
1/2 teaspoons freshly ground black pepper
2 tablespoons minced fresh dill or parsley

Steps:

  • Preheat the oven to 400 degrees F.
  • If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 1/2-inch-thick slices. (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender.
  • Toss the carrots with minced dill or parsley, season to taste, and serve.

ROASTED CARROTS WITH CARDAMOM BUTTER



Roasted Carrots with Cardamom Butter image

Roasting these carrots with only a bit of butter and some cardamom gives them a rich, nutty flavor that belies how healthy they are. A single serving gives you over 600 percent of the daily recommendation for vitamin A!

Provided by EatingWell Test Kitchen

Categories     Low-Calorie Mediterranean Recipes

Time 40m

Number Of Ingredients 5

4 teaspoons butter, melted
2 teaspoons canola oil
1 teaspoon ground cardamom
½ teaspoon salt
2 pounds carrots, peeled and cut diagonally into 1/4-inch-thick slices

Steps:

  • 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 Facts : Calories 138.9 calories, Carbohydrate 19.7 g, Cholesterol 10.2 mg, Fat 6.7 g, Fiber 5.8 g, Protein 2 g, SaturatedFat 2.7 g, Sodium 430.6 mg, Sugar 9.6 g

CARDAMOM CARROTS



Cardamom Carrots image

"These slightly sweet carrots with a hint of cardamom go over big whenever I serve them. They're particularly nice at holidays," says field editor Joan Hallford of North Richland Hills, Texas.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 6

2 pounds carrots, cut into 2-inch julienned strips
1 teaspoon salt
1/4 cup butter, cubed
1/4 cup packed brown sugar
1 teaspoon ground cardamom
1 teaspoon grated orange zest

Steps:

  • In a large saucepan, bring 1 in. of water, carrots and salt to a boil; reduce heat. Cover and simmer for 7-9 minutes or until crisp-tender; drain. , In a large skillet, combine the butter, brown sugar, cardamom and orange zest. Cook and stir over medium heat for 1-2 minutes or until sauce is thickened. Add carrots; toss to coat.

Nutrition Facts : Calories 126 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 395mg sodium, Carbohydrate 18g carbohydrate (14g sugars, Fiber 3g fiber), Protein 1g protein.

ROASTED CARROTS WITH CARDAMOM BUTTER



Roasted Carrots With Cardamom Butter image

Make and share this Roasted Carrots With Cardamom Butter recipe from Food.com.

Provided by Nado2003

Categories     Vegetable

Time 45m

Yield 2/3 cup servings, 4 serving(s)

Number Of Ingredients 5

4 teaspoons butter, melted
2 teaspoons canola oil
1 teaspoon ground cardamom
1/2 teaspoon salt
2 lbs carrots, peeled and cut diagonally into 1/4-inch-thick slices

Steps:

  • Position rack in lower third of oven; preheat to 450ºF.
  • 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 20 to 30 minutes. Serve immediately.

Nutrition Facts : Calories 148.3, Fat 6.6, SaturatedFat 2.6, Cholesterol 10.1, Sodium 474.8, Carbohydrate 22.1, Fiber 6.5, Sugar 10.3, Protein 2.2

BALSAMIC ROASTED CARROTS



Balsamic Roasted Carrots image

Tangy and sweet with a great roasted flavor.

Provided by ekc364

Categories     Side Dish     Vegetables     Carrots

Time 40m

Yield 2

Number Of Ingredients 5

1 tablespoon olive oil
¼ teaspoon salt
¼ teaspoon ground black pepper
1 (8 ounce) package baby carrots
2 tablespoons balsamic vinegar

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Line a 9x13-inch baking pan with aluminum foil.
  • Combine olive oil, salt, pepper, and carrots in a bag; toss to coat. I use the carrot bag. Pour the carrots into the prepared baking pan.
  • Bake in the preheated oven until tender, about 30 minutes. Sprinkle the balsamic vinegar over the carrots; shake the pan to coat evenly. Return to over and bake until the liquid is absorbed, 5 to 10 minutes. Serve hot.

Nutrition Facts : Calories 109.3 calories, Carbohydrate 11.7 g, Fat 6.9 g, Fiber 3.3 g, Protein 0.8 g, SaturatedFat 1 g, Sodium 382.1 mg, Sugar 7.5 g

SLOW-ROASTED CARROTS WITH BROWN-BUTTER VINAIGRETTE



Slow-Roasted Carrots With Brown-Butter Vinaigrette image

Elevating vegetables to star status is a better display of your culinary chops - and a more unconventional and surprising one - than showcasing a piece of meat. These are an adaptation of the "forgotten carrots" served by Neil Borthwick at Merchants Tavern in London; they actually do require a little bit of attention.

Provided by Mark Bittman

Categories     weekday, side dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 9

2 pounds large carrots
3 tablespoons olive oil
8 tablespoons (1 stick) unsalted butter,plus 3 extra tablespoons for roastingthe carrots
2 cardamom pods
2 star anise
Salt and freshly ground black pepper
3 tablespoons sherry vinegar
1 teaspoon Dijon mustard
3 tablespoons chervil leaves orchopped fresh parsley

Steps:

  • Heat the oven to 325. Scrub the carrots, and peel them if you like (it really doesn't matter). Set a roasting pan over two burners on medium heat; put the olive oil in the pan. When the oil is hot, add the carrots and cook, turning as they brown, until lightly caramelized all over, 10 to 15 minutes.
  • Add 3 tablespoons butter, spices, salt and pepper. Transfer the roasting pan to the oven, and cook, shaking the pan once or twice, until the carrots are crinkly on the outside and you can pierce them easily with the tip of a sharp knife, 45 to 60 minutes.
  • Meanwhile, put 1 stick butter in a small saucepan over medium heat. Cook, stirring occasionally until the butter foam subsides and the butter turns nut brown, about 5 minutes. Turn off the heat.
  • Put brown butter, vinegar, Dijon, salt and pepper in a blender. Blend until a creamy emulsion forms, about 30 seconds; taste, and adjust the seasoning. Put the carrots on a platter, drizzle the vinaigrette over the top and garnish with the chervil or parsley, and serve.

Nutrition Facts : @context http, Calories 398, UnsaturatedFat 16 grams, Carbohydrate 24 grams, Fat 34 grams, Fiber 7 grams, Protein 3 grams, SaturatedFat 16 grams, Sodium 669 milligrams, Sugar 11 grams, TransFat 1 gram

ROASTED CARROTS WITH CARDAMOM BUTTER



Roasted Carrots with Cardamom Butter image

Provided by My Food and Family

Categories     Recipes

Time 40m

Number Of Ingredients 5

4 teaspoon s butter, melted
2 teaspoon s canola oil
1 teaspoon ground cardamom
1/2 teaspoon salt
2 lb carrots, peeled and cut diagonally into 1/4-inch-thick slices

Steps:

  • 1. Position rack in lower third of oven; preheat to 450°F. Combine butter, oil, cardamom and salt in a medium bowl. Add carrots and toss well to coat.
  • 2. Spread evenly on a rimmed baking sheet.
  • 3. Roast the carrots, stirring twice, until tender and golden, about 30 minute. Serve immediately.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

Tips:

  • Use a variety of colorful carrots for a visually appealing dish.
  • Roast the carrots until they are tender but still have a slight bite to them. Overcooked carrots will be mushy.
  • Make sure the cardamom butter is melted and well-mixed before adding it to the carrots. This will help the butter evenly coat the carrots.
  • Garnish the roasted carrots with fresh herbs, such as cilantro or mint, for an extra pop of flavor and color.
  • Serve the roasted carrots as a side dish or as a main course with a protein of your choice.

Conclusion:

These roasted carrots with cardamom butter are a delicious and easy-to-make side dish that is perfect for any occasion. The carrots are roasted until tender and caramelized, and then tossed in a flavorful cardamom butter. The result is a dish that is both sweet and savory, with a hint of spice from the cardamom. Whether you are serving these carrots as a side dish or as a main course, they are sure to be a hit.

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