Roasted Carrots with Cardamom Butter
By Recipe developed for Sur La Table’s Cooking Classes
Roasted Carrots with Cardamom Butter
By Recipe developed for Sur La Table’s Cooking Classes
Yield/Serves:
Makes 4 servings
- 4 green cardamom pods
- 2 tablespoons unsalted butter, melted
- 1 tablespoon olive oil
- 1 teaspoon minced ginger
- 2 pounds whole young carrots, peeled and tops removed
- 1 tablespoon orange juice
- 2 tablespoons minced thyme
- Kosher salt and freshly ground black pepper
Oven roasting carrots intensifies their natural sweetness.
Pre-heat an oven to 425°F and position an oven rack in the center.
To prepare toasted cardamom: Place the cardamom pods into a medium skillet and place on the stove over medium heat, stirring frequently, until lightly toasted, about 2 minutes. Transfer to plate and allow to cool. Once cool, transfer to a spice grinder and process until a fine powder, about 1 minute.
To cook carrots: In a large bowl, combine the butter, oil, ginger and ground cardamom. Add the carrots and toss well until thoroughly coated. Spread evenly on a rimmed baking sheet. Transfer to the oven and roast, stirring halfway, until tender and golden-brown, about 30 minutes.
Remove the roasted carrots from the oven, toss with orange juice and thyme. Taste and adjust seasoning with salt and pepper. Transfer to a large platter and serve immediately.
Pre-heat an oven to 425°F and position an oven rack in the center.
To prepare toasted cardamom: Place the cardamom pods into a medium skillet and place on the stove over medium heat, stirring frequently, until lightly toasted, about 2 minutes. Transfer to plate and allow to cool. Once cool, transfer to a spice grinder and process until a fine powder, about 1 minute.
To cook carrots: In a large bowl, combine the butter, oil, ginger and ground cardamom. Add the carrots and toss well until thoroughly coated. Spread evenly on a rimmed baking sheet. Transfer to the oven and roast, stirring halfway, until tender and golden-brown, about 30 minutes.
Remove the roasted carrots from the oven, toss with orange juice and thyme. Taste and adjust seasoning with salt and pepper. Transfer to a large platter and serve immediately.