I really have come to like the taste of cardamom in dishes, this is a subtle taste, if you are not sure if you will like it, why not try only 1/2 teaspoon for just a faint flavor. This is great spice with so many types of vegetables, it is underused as are a lot of spices. Forget the pepper and salt, try a spice with the next vegetable dish you make.
4 teaspoons butter, melted
2 teaspoons canola or other light oil
1 teaspoon ground cardamom
1/2 teaspoon sea salt
2 pounds carrot, peeled cut diagonally or however you wish
- Position rack in lower third of oven; preheat to 450 degrees 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