Give the Easter Bunny Carrot Envy with this Amazing Dish
- davidcdouglass
- 38 minutes ago
- 2 min read
Rainbow Carrots ready for Roasting
There’s something quietly luxurious about carrots when you treat them like they deserve a seat at the table. Cardamom Baked Carrots do exactly that—taking a humble root and dressing it in the kind of warm, aromatic spice usually reserved for pastries and coffee cakes.
My wife stumbled across this Norwegian dish a couple years ago while planning for her Scandinavian themed Xmas Eve Feast. In a room full of people, the 8 teenagers were ready to fight each other for the last carrots. That should tell you all you need to know. Two years later they still talk about those carrots.
Thick Sliced Carrots seasoned and Ready to Bake
You can bake the carrots whole. Or thick sliced. You can use Rainbow Carrots. Or just Orange Carrots. They taste the same.
The only carrots I wouldn’t use are those nasty little, chemically washed, baby carrots. Are they convenient? Terribly. Are they gross? Also terribly. The beauty of the carrot is its earthiness. There is nothing earthy about those bags of rinsed nubs of orange hate.
Personally, I prefer whole roasted carrots. It reminds me of the fat king in the Bugs Bunny cartoon who gets served a big ol’ carrot and is told that it’s Hasenpfeffer. You can’t go wrong with Bugs Bunny.
Cardamom Baked Rainbow Carrots
Cardamom Baked Carrots (Bakt gulrotter med kardemomme)
Ingredients
500g (about 1 lb) carrots, peeled and sliced (or just peeled)
2 tbsp olive oil or butter
1 tbsp maple syrup or honey (optional)
½ tsp ground cardamom (or 3-4 green pods, crushed)
¼ tsp salt
1 tbsp fresh lemon juice
Instructions
Preheat your oven to 400∘F
Peel and top carrots. (Slice into sticks or rounds if you prefer)
On a baking sheet, toss the carrots with oil, maple syrup (if using), ground cardamom, and salt until evenly coated.
Bake for 20–25 minutes, or until tender and lightly browned.
Remove from the oven, drizzle with
fresh lemon juice, and serve immediately.
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