The brilliant colors of these sweetly spiced and roasted carrots make this a delicious standout side dish.
- 2½ pounds multi colored carrots, peeled and quartered lengthwise
- 2 tablespoons melted butter
- 1 tablespoon olive oil
- 1/2 teaspoon light brown sugar
- 2 pinches ground cardamom
- 1 pinch ground cloves
Preheat the oven to 425°F.
On a large rimmed baking sheet, toss the carrots with the butter, oil, sugar and spices. Spread the vegetables in a single layer and season with salt and pepper. Roast the carrots about 35 minutes, or until tender.