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.