Friday, November 20, 2009

Ginger-Cardamom Roasted Vegetables

It's time to continue our quest for perfect Thanksgiving dishes. We all have vegetables grace our tables on this day, however this thanksgiving how about putting a twist on them. I 'm not suggesting we abandon all tradition, I know that I will still have classic mashed potatoes and gravy, maybe some fresh green beans with bacon and of course the perfect pumpkin pie. But.... a little change is good isn't it!?

We live in a very food driven nation, the availability of global products to us is immense. Fruits and vegetables once only seen in their native lands are now available in your local market. Beautiful and exotic spices are sitting on the shelves begging to find a home in your next meal. Why not utilize some of these amazing foods in your thanksgiving meal?

Ginger-cardamon roasted vegetables gives you a chance to introduce new flavors to your guests without scaring them off. Pick some classic root vegetables such as carrots and parsnips and add a few of the more obscure such as white asparagus and beautiful crab apples. YES, I said crab apples! They are not just for picking off the tree in your grandpa's front yard and throwing at your very annoying little brothers head! Crab apples add a touch of sweetness to the roasted vegetables and compliment the smokey cardamon and sweet ginger beautifully.

So, think about adding a little of the traditional and a touch of the exotic to your table. Your guest will be happy you did!

Ginger-Cardamon Roasted Vegetable
Serves 6
8 carrots
6 parsnips
4 cloves garlic
1 lb. white asparagus
12 crab apples
1 tbsp. ground cardamom
1/2 tbsp. ground ginger
1 tsp. salt
1/2 tsp. pepper
extra virgin olive oil

Preheat oven to 375. Peel the parsnips, carrots and white asparagus. Cut in half lengthwise and cut into uniform medium pieces. Peel garlic and smash to release the oils. Remove the stems and core the crab apples. Leave them whole. ( I cut them in half the first time and they burnt, they roasted much better whole)
Mix together cardamon, ginger, salt and pepper. Place all fruit and vegetable on a baking sheet with a Silpat. Drizzle with olive oil to coat. Sprinkle the spice mixture over all the vegetables. Toss with hands to coat. Bake a t 375 for 25 minutes until parsnips and carrots are soft and tender. Serve immediately.


Sippity Sup said...

We are sooo on the same wave length. Big Shock, huh? GREG

Sarah said...

Great minds think alike! ;)

Chris said...

I have a big crabapple tree growing right outside of my window at work. I'll harvest them next year, I didn't even know you could eat them when I first realized what they were. I'll save you some:)

Barbara said...

interesting new recipe. I really didn't know crabappes were good to eat! And yes, we had a lot of crabapple fights!

figtree said...

This sounds so unique and delicious. Thanks for sharing the recipe.

Chef E said...

I am jealous that you guys get more variety than we do over on this side...beets are even lovely with this have just given me a recipe for Thanksgiving!

Sarah said...

Chef E.-
Coming from a area where arugula was hard to find, I am now in heaven with all the unique and amazing products I have available all year round!! As a chef it has been soooo much fun!

Daily Spud said...

A ginger-cardamon mix sounds excellent, I shall have to try that, whether I host a Thanksgiving dinner or not!

Chow and Chatter said...

oh I love this what a great idea great to put a new twist on things

Laura in Paris said...

I love cardamon. I discovered cardamon in coffee and pastry when I lived in the Middle East. I love the flavor and always have cardamon seeds in my pantry. I have to try this!

The Cooking Photographer said...
This comment has been removed by the author.
The Cooking Photographer said...

This is so beautiful. I'm into constant change, and we are food driven, and your ginger cardamon roasted vegetables sounds heavenly! I must work this into our menu.

Sarah your food gets more amazing all the time.


Jennie said...

I love this recipe! A wonderful and refreshing change the the usual Thanksgiving side dish. Delicious!

Donna-FFW said...

The ginger cardamom combo sounds perfect, and nice combination of veggies, crabapples, who knew, Ill have to try cooking with one.

Fresh Local and Best said...

This looks quite interesting! I've never roasted root vegetables with cardamon or crab apples, but will try it if I can get a hold of the small apples.

Natashya KitchenPuppies said...

I love cardamom, great idea to incorporate it into the holiday table!

Anonymous said...

Such wonderful flavors with ginger & cardamom! Cardamom is one of our favorite spices to use!