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Ginger Cardamom Spiced Carrots

Subtly flavored with mustard seeds and paprika, this 5-ingredient, Ginger Cardamom Spiced Carrots dish would make a lovely side for your Holiday dinner table or even a snack for every day!

Ginger Carrots For Christmas Image

This Ginger Cardamom Carrots recipe is such an easy one! It is perfect to serve up any day of the week as a side dish, from burgers and fries to a more formal steak or roast chicken dinner. It also pairs well with curries and rice or roti.

Not only that, but it is a vegan/vegetarian recipe that also makes for a tasty holiday side dish as well.

And, you only need 5 ingredients to make this dish. Yes – that’s F-I-V-E ingredients!

What are the ingredients needed to make this Ginger Cardamom Carrots?

  1. Carrots
  2. Ginger
  3. Cardamom pods
  4. Mustard seeds
  5. Paprika

Recently, 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!

Forgione’s waffles and quail (a twist on the south’s infamous waffles and chicken) and his 10-minute marinara sauce were taste-bud-tantalizing in the best way possible!

But what really blew my mind were his tips on how to make little adjustments and alterations to produce these taste-bud-tantalizing concoctions!

Ingredients To Make Ginger Cardamom Carrots Photo

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. 

Ginger Spiced Carrots Holiday Table Photo

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.

Ginger Cardamom Carrots Photo

How to make this Ginger Cardamom Spiced Carrots?

To start these carrots off, I sautéed some fresh, grated ginger and some mustard seeds in some extra virgin olive oil.

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, these would also make for a wonderful side dish on your Thanksgiving or Christmas dinner table!

Ginger Carrots For Thanksgiving Photo

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 FACEBOOKTWITTERINSTAGRAM and PINTEREST to get recipe ideas and inspo!

Easy Ginger Cardamom Carrots Photo
How to store these Ginger Cardamom Spiced Carrots?

These Ginger Cardamom Spiced Carrots can be stored in an airtight container, in the refrigerator. They should be good for 5–7 days.
If making these carrots for a holiday get-together, this dish can be made 2–3 days ahead. And, leftovers (if there are any), could be stored for another 2–3 days after.

How to reheat this Ginger Cardamom Spiced Carrots dish?

There are two ways to reheat these Ginger Cardamom Spiced Carrots. One is by placing this dish in a microwave-safe dish and microwaving it on high for about 30 seconds. If it isn’t warm enough, then reheat for another 30 seconds and stir. Repeat until warm enough to your preference.
The other way (the method I prefer) is to place this Ginger Cardamom Spiced Carrots in a lightly greased, large frying pan and place it over a stove set to medium heat/flame. Heat it, stirring often, for about 3-5 minutes.

Ginger Carrots For Christmas Image

Ginger Cardamom Spiced Carrots

4.34 from 3 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 6 servings
Author: Shashi
Subtly flavored with mustard seeds and paprika, these Ginger Cardamom Carrots would make a lovely side dish for your Holiday dinner table or even a snack for everyday!

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

Calories: 90kcal | Carbohydrates: 6.5g | Protein: 0.7g | Fat: 7g | Sugar: 3.1g
DID YOU MAKE THIS RECIPE?Tag @SavorySpin or tag #savoryspin so we can share your ceation.

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Recipe Rating




  1. Maureen says:

    Can I make these ahead? How do I reheat them?

    • Shashi says:

      Hi Maureen – thank you for your questions – I have replied them at the bottom of the post:

      How to store these Ginger Cardamom Spiced Carrots?
      These Ginger Cardamom Spiced Carrots can be stored in an airtight container, in the refrigerator. They should be good for 5–7 days.
      If making these carrots for a holiday get-together, this dish can be made 2–3 days ahead. And, leftovers (if there are any), could be stored for another 2–3 days after.

      How to reheat this Ginger Cardamom Spiced Carrots dish?
      There are two ways to reheat these Ginger Cardamom Spiced Carrots. One is by placing this dish in a microwave-safe dish and microwaving it on high for about 30 seconds. If it isn’t warm enough, then reheat for another 30 seconds and stir. Repeat until warm enough to your preference.
      The other way (the method I prefer) is to place this Ginger Cardamom Spiced Carrots in a lightly greased, large frying pan and place it over a stove set to medium heat/flame. Heat it, stirring often, for about 3-5 minutes.

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  16. Diana Lopes says:

    What a special way to serve carrots. Can’t wait to try it!

  17. Dawn says:

    These 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

  18. Ron says:

    Shashi, 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.

  19. Cardamom 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 🙂

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  21. kim says:

    Sounds 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!

  22. Jessica says:

    Could I replace ground cardamom for the pods? I couldn’t find them anywhere!

  23. gina says:

    is this the real picture of the recipe, I see parsley in the picture but it;s not mentioned in the ingredients list.

    • Shashi says:

      Hello 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 says:

        I bought everything yesterday to make the dish I can’t get to your directions on how to make it ….. help !

        • Shashi says:

          Hey 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!

  24. Infusing 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!

  25. I 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.

  26. Debra says:

    Looking 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!

  27. Maria says:

    Love the spices!

  28. Oh, these carrots both look and sound amazing! Love the seasonings you’ve used! Perfect for the Thanksgiving Day table!

  29. So simple yet so good, Shashi. Love it!

  30. What 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) !

  31. puja says:

    When it comes to vegetables, my daughter is very picky. She only loves carrot and cucumber. I think she is going to love this recipe.

  32. Cardamom is my favorite fall spice, and it’s so under-appreciated, I’m going to make these this week, yum!

  33. Carrots are one of the few veggies my fiance will eat! So I need to make these STAT–they look super tasty!

  34. Mahy says:

    I absolutely love the way you spiced these! Carrots are always quite boring but cardamom would really jazz them up!!

  35. I 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!

  36. Platter Talk says:

    I love this fall recipe. The cardamom is great with the carrots. Wonder if parsnips would be a good fit, as well?

  37. Kristen says:

    What an amazing experience. I want to come too! PS. LOVE, LOVE these carrots!

  38. he was my favvvvvv on ‘iron chef..kinda jealous 😛

  39. O great use of cardamom!! I never know how to use it “tastefully” 😛