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!
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?
- Carrots
- Ginger
- Cardamom pods
- Mustard seeds
- 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!
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.
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!
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!
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.
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.
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!
What a special way to serve carrots. Can’t wait to try it!
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
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.
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 🙂
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!
Could I replace ground cardamom for the pods? I couldn’t find them anywhere!
is this the real picture of the recipe, I see parsley in the picture but it;s not mentioned in the ingredients list.
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
I bought everything yesterday to make the dish I can’t get to your directions on how to make it ….. help !
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!
Now you’ve repeated it, I still can’t figure out what the EVOO is. It isn’t listed as an ingredient.
Hey Nicola, EVOO = extra virgin olive oil – hope you enjoy these!