Subtly flavored with mustard seeds and paprika, these Ginger Cardamom Spiced Carrots would make a lovely side dish for your Holiday dinner table or even a snack for everyday!
*This post on Ginger Cardamom Carrots was originally published in October 2016. Life as I know it has changed a lot since then. This is one of our favorite holiday recipes so today I am republishing this recipe along with some updated photos for the Holiday season. Thanks so much for stopping by.*
Last night I had the honor of attending a special event hosted by Macy’s Culinary Council in celebration of Macy’s birthday here in Atlanta. And, at this event, I got to sit in on a cooking demo by the winner of Season 3 of The Next Iron Chef, the owner of American Cut and Macy’s Culinary Council Chef, Marc Forgione!
Not only were his waffles and quail (a twist on the south’s infamous waffles and chicken) and his 10-minute marinara sauce taste bud tantalizing in the best way possible, but his tips on how to make little adjustments and alterations to produce these taste bud tantalizing concoctions totally blew my mind!
Life’s always about learning – right? Prior to last night, I would never have thought to infuse rosemary and ginger (or any other spice and herb combo) into warmed honey, or, to use brown butter flavored with a herb and not the actual herb itself to render a subtle taste to whatever that brown butter was used in! Ahhhh, it is always about those little things – eh?!
I am super excited to have received a copy of his cookbook “Marc Forgione: Recipes and Stories from the Acclaimed Chef and Restaurant” and over the next few months I plan on tackling some of his recipes and sharing them on here with little tweaks that fit into my everyday eating – hoping they will fit into yours too. 🙂
Today’s Ginger Cardamom Carrots however are not from his cookbook. I actually whipped these carrots up to nibble on before I drove down to the event last night. And, in a weird coinky-dink kinda way, these subtly spiced carrots rely on little adaptations and spices to really make them shine.
To start these carrots off, I sauteed some fresh, grated ginger and some mustard seeds in some extra virgin olive oil and right as the mustard seeds started to dance around in the hot oil, I added in some cardamom pods and the carrots. I used cardamom pods for an aromatic effect. I didn’t use powdered cardamom as that would change the taste of this dish drastically.
I finished this dish off with a smidge of paprika and seasoned it with salt and pepper before I introduced my fork to it! Y’all know what – while these Ginger Cardamom Carrots were an appetizer for me (before Marc Forgione’s delicacies at the event), but these would also make for a wonderful side dish on your Thanksgiving or Christmas dinner table!
I would love to know if you’ve make this recipe or any other recipe from this blog so please do rate the recipe and let me know your thoughts on it in the comments below. You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to get recipe ideas and inspo!
Ginger Cardamom Spiced Carrots
Ingredients
- 3 tablespoons oil of your choice
- 6 carrots sliced
- 1 1/2 teaspoons fresh grated ginger
- 6 cardamom pods
- 2 teaspoons mustard seeds I used the black ones
- 1/2 teaspoon paprika
- sprinkle of salt and pepper to taste
- parsley - for garnish optional
Instructions
- Add the oil, grated ginger and mustard seeds into a large frying pan and place it over a low-medium flame and stir so ginger doesn't stick or burn
- As soon as the mustard seeds start to dance around as the oil warms, add in the carrots and cardamom pods
- Lower the flame and cover the pan and let it cook for about 7-9 minutes with the lid on, shaking the pan so carrots don't burn
- Sprinkle the paprika and season with salt and pepper - give it a good stir, garnish (optional) and enjoy!
Notes
Make sure to use cardamom pods, they can usually be found in the International section of your grocery store. If you cannot find them, then omit them - they are added for aroma more than taste in this recipe.
Nutrition Information:
Yield: 6Amount Per Serving: Calories: 90 Total Fat: 7g Cholesterol: 0mg Carbohydrates: 6.5g Sugar: 3.1g Protein: 0.7g
Rebecca @ Strength and Sunshine
October 21, 2016 at 9:25 amO great use of cardamom!! I never know how to use it “tastefully” 😛
dixya @food, pleasure, and health
October 21, 2016 at 9:26 amhe was my favvvvvv on ‘iron chef..kinda jealous 😛
Kristen
October 21, 2016 at 9:56 amWhat an amazing experience. I want to come too! PS. LOVE, LOVE these carrots!
Platter Talk
October 21, 2016 at 10:09 amI love this fall recipe. The cardamom is great with the carrots. Wonder if parsnips would be a good fit, as well?
allie @ Through Her Looking Glass
October 21, 2016 at 10:11 amI love what you did here Shashi!! Anything with fresh ginger tempts me. And then you added mustard seeds. Score!!! Such a fresh and yummy dish. Your event sounds awesome and I look forward to the recipes and concepts you will share from Marc Forgione! So exciting. Have an awesome weekend my friend!
Mahy
October 21, 2016 at 10:16 amI absolutely love the way you spiced these! Carrots are always quite boring but cardamom would really jazz them up!!
Ashley - Forking Up
October 21, 2016 at 10:29 amCarrots are one of the few veggies my fiance will eat! So I need to make these STAT–they look super tasty!
sue | theviewfromgreatisland
October 21, 2016 at 10:37 amCardamom is my favorite fall spice, and it’s so under-appreciated, I’m going to make these this week, yum!
puja
October 21, 2016 at 11:03 amWhen it comes to vegetables, my daughter is very picky. She only loves carrot and cucumber. I think she is going to love this recipe.
Tina Dawson | Love is in my Tummy
October 21, 2016 at 11:46 amWhat a lovely learning experience and I missed it! And here in Atlanta 🙂 I always cook my carrots like this but the cardamom is new! Will be trying it out next time! Happy to connect Shashi, it’s lovely ‘meeting’ a blogger around where I live (Lawrenceville, GA) !
[email protected]'s Recipes
October 21, 2016 at 2:23 pmSo simple yet so good, Shashi. Love it!
Patricia @ Grab a Plate
October 21, 2016 at 7:16 pmOh, these carrots both look and sound amazing! Love the seasonings you’ve used! Perfect for the Thanksgiving Day table!
Maria
October 22, 2016 at 12:51 amLove the spices!
Debra
October 22, 2016 at 12:13 pmLooking very interesting and delicious. Use mustard seeds, cardamom and carrots: This is a great combination – something that previously I had never thought of. Thanks for your instructions!
Anu - My Ginger Garlic Kitchen
October 23, 2016 at 9:42 amI have never had cardamom spiced ginger but I love cardamom, so I can tell that I am going to love this. And combining it with ginger sounds like a genius idea. Just a way to add veggies to your diet.
David @ Spiced
October 24, 2016 at 7:31 amInfusing flavors into honey? Woah! What a fun idea. Mind = blown! 🙂 I’m digging these carrots, too…and perhaps you could have taught Marc something with that mustard seed + olive oil trick. Seriously, though, these carrots sound amazing! Robbie has started (sorta) eating (very overcooked) carrots, so maybe I’ll have to sneak a couple away from him to make this dish. Yum!
gina
November 16, 2016 at 2:56 pmis this the real picture of the recipe, I see parsley in the picture but it;s not mentioned in the ingredients list.
Shashi
November 16, 2016 at 6:34 pmHello Gina, yes this is the real picture for the dish – the parsley was just for garnishing only.
Thanks so much for stopping by and commenting
Tommy
November 23, 2016 at 10:31 amI bought everything yesterday to make the dish I can’t get to your directions on how to make it ….. help !
Shashi
November 23, 2016 at 1:10 pmHey Happy Thanksgiving Tommy – here’s the recipe and directions:
6 carrots sliced
1 1/2 teaspoons fresh, grated ginger
6 cardamom pods
1 teaspoon mustard seeds (I used the black ones)
1/4 teaspoon paprika
sprinkle of salt and pepper to taste
3 tablespoons extra virgin olive oil
parsley – for garnish (optional)
In a cold pan, add the EVOO, grated ginger and mustard seeds and place it over a low-medium flame and stir so ginger doesn’t stick or burn
As soon as the mustard seeds start to dance around as the oil warms, add in the carrots and cardamom pods
Lower the flame and cover the pan and let it cook for about 4 minutes with the lid on, shaking the pan so carrots don’t burn
Sprinkle the paprika and season with salt and pepper – give it a good stir, garnish (optional) and enjoy!
Nicola
November 15, 2017 at 9:53 pmNow you’ve repeated it, I still can’t figure out what the EVOO is. It isn’t listed as an ingredient.
Shashi
November 15, 2017 at 10:07 pmHey Nicola, EVOO = extra virgin olive oil – hope you enjoy these!
Jessica
November 21, 2016 at 6:59 amCould I replace ground cardamom for the pods? I couldn’t find them anywhere!
kim
November 21, 2016 at 11:48 amSounds delicious!!! I will make soon, and may try the ground cardamom. I made applesauce in my crockpot this weekend, and used ground cardamom and ginger, and it was delicious!
Kelsie | the itsy-bitsy kitchen
October 22, 2018 at 9:00 amCardamom is my favorite flavor but I’ve never thought to pair it with carrots–I can see how well that would work though! I’m adding this one to my Thanksgiving menu because I’m always worried about running out of food 🙂
Ron
October 23, 2018 at 8:10 amShashi, I’m glad you reposted this, as it sounds wonderful. We love cardamom over this way, but I’ve never had it with carrots. This will make a lovely side dish.
Dawn
October 26, 2018 at 7:59 amThese sound like the best carrots ever! Love the spice you’ve brought to the party. This would be such a lovely addition to the holiday table and I’m confident would disappear super fast! Love the pics too! Happy weekend, Shashi! XOXO
Diana Lopes
November 6, 2018 at 11:16 amWhat a special way to serve carrots. Can’t wait to try it!