Thanksgiving has now come and gone. At my home, we enjoyed a great dinner; I hope that you did, too.

I made these Roasted Vegetables with Cardamom as part of our Thanksgiving feast. They were a last minute addition to the table, but turned out to be one of my favorite parts of the meal.

I adapted this dish from the recipe for Roasted Turnips with Maple and Cardamom in the October/November 2009 issue of Fine Cooking Magazine. I was intrigued the moment I saw the recipe because I hadn’t ever used cardamom like this before.

Cardamom is not inexpensive; I held out on purchasing it for quite a while because at more than $13 for a small jar, I figured I could surely get by without it! But once it joined my spice collection, I quickly succumbed to cardamom’s charms and won’t be able to go without it again. Since cardamom has a very strong flavor and most recipes (including this one) call for small amounts, I’m hoping my jar will last quite a while…

As far as cooking with cardamom goes, it is used frequently in dishes of Indian origin. It is also traditionally used in Scandinavian countries, as both an addition to breads and pastries and as one of the ingredients in the mulled wine known as Glogg. Cardamom is also favored in the Middle East; in fact, much of the cardamom harvested in the world is exported to Arab nations and used there to flavor coffee.

Medicinally, cardamom is used much like cinnamon, to aid digestion.

Though this dish it is perfectly holiday-appropriate, there is nothing about this recipe that screams Thanksgiving…I’m definitely making this again, and soon.

cardamomveggiesinpan

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More information about and recipes using cardamom:
The Herb Companion’s Article on Cardamom
Xacuti, a Goan chicken dish, from Healthy Green Kitchen
Kalyn’s Spicy Red Lentil and Chickpea Stew
Tartelette’s Cardamom and Saffron Ice Cream

whblogo2-150x150This entry for Roasted Vegetables with Cardamom is my contribution to Weekend Herb Blogging, hosted this week by Marillyn from Just Making Noise. WHB is managed by Haalo!

 

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5 Comments

  1. 1

    Twitted by drwinnie — December 1, 2009 @ 11:01 am

    […] This post was Twitted by drwinnie […]

  2. 2

    PJ — December 1, 2009 @ 7:12 pm

    What an innovative use of cardamom! Its a staple at my home and I’ll be making this one soon :)

  3. 3

    Roasted Vegetables with Cardamom | Healthy Green Kitchen Eating — December 2, 2009 @ 12:30 am

    […] more here:  Roasted Vegetables with Cardamom | Healthy Green Kitchen By admin | category: vegetables | tags: cardamom, cups, delectable-recipe, […]

  4. 4

    Lauren — December 2, 2009 @ 5:43 pm

    These sound delicious. Such ease to this, yet a perfect dish!

  5. 5

    Jasmine — December 10, 2009 @ 6:07 am

    Wow, this plate looks yummy! By the way, I generally use cardamom in sweet recipes, so I’m very curious to try such a special match.
    Congrats on your very nice blog ;)