- 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
Position rack in lower third of oven; preheat to 450Â°F.
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.
Per serving: 138 calories; 7 g fat (3 g sat, 2 g mono); 10 mg cholesterol; 20 g carbohydrates; 2 g protein; 6 g fiber; 430 mg sodium; 652 mg potassium.