fall, thanksgiving and carrots: a recipe
Fall is officially here, and I am going to say it, I couldn’t be happier. I know this is highly contentious, but it is without a doubt my favourite season. The crisp air, the changing leaves, fall fashion, the fact that I don’t have pools of sweat behind my knees while walking outside, hot toddies and of course, the food! Living in Canada, I am so grateful we have these distinct season changes- it’s an opportunity for a new beginning, a fresh perspective. It’s such a nostalgic time, I still feel the urge to buy a new pair of sneakers every September and break them out on the first day of school.
Fall also happens to be when Thanksgiving is (among other exciting holidays/milestones), which sneaks right into first place as my favourite holiday. I love all the food of course, but I adore having my family together, without the stress that can come along with Christmas. The ritual of having a big breakfast and then spending the day in the kitchen with everyone around, moving carefully through the dishes. I spend most of the day in the kitchen, with family members popping in and out to help with dishes they’ve started to own over the years. It’s comforting and cozy. Ella Fitzgerald and Louis Armstrong keep me company throughout the day, it’s peaceful, and allows me the moments to reflect on what I am thankful for.
Thanksgiving, here in Canada, is under two weeks away and I would be lying if I said I haven’t been planning the menu for the last month and a half! This year is a special one for Doug and I, as we are hosting our family in our new home (which I hope to share with you soon!). It’s going to be cozy, with folding tables added to the dining area and all our family and some friends snug as bugs. This year I am going make a few things ahead of time to alleviate the chaos and stick to recipes I have made before. While it is my favourite holiday, it can often get very hectic in the kitchen, and stress levels can get a little high (sorry Doug). The chaos can be hard to get around, but I try to enjoy the cooking process as much as I can because we finish eating in about 20 minutes!
I’ll be sharing some of my favourite Thanksgiving recipes over the coming weeks but here is a go-to that I also tend to make at Christmas, or any time of the year. It’s aesthetically pleasing, especially in a nice shallow white bowl, but also has this perfect balance of crunch, sweet and heat. Thanksgiving meals can be heavy and nap-inducing, so I always like to throw in colourful, fresh dishes to cut the fat! I prefer to use heirloom carrots from the market because they’re readily available during this time. It’s a dish that you can have mostly prepared beforehand but it does requires a few last steps right before serving. The ginger gets so delicious and crunchy; it’s always a big hit.
Ginger-Honey Glazed Carrots
This recipe serves 8, so you can adjust the quantities accordingly. They are also great the next day, so it’s okay if you have leftovers.
Ingredients
2 bunches of carrots, approximately 4 cups chopped into diagonal coins
2 tbsp olive oil
1 tsp salt, more to taste
2 knobs of ginger about 2 inches long, thinly sliced
2 tsp honey
½ tsp freshly ground pepper
Method
In a medium pot of water to a boil. Add carrots and parboil about 2-3 minutes. This ensures that the carrots will still be crunchy, but cook quicker once in the pan.
Drain and immerse carrots into an ice bath. This helps halt the cooking process and allows the carrots to retain their crunch. (I highly suggest this step if you’re prepping the carrots ahead of time, but if you want to skip it if doing all at once, be my guest!). Drain.
In a pan, heat olive oil on medium heat. Add ginger and cook for 2-3 minutes until aromatic. You want to watch that the ginger doesn’t burn
Add carrots and salt and coat with the oil for 2 minutes. At this point, the carrots should be as cooked as you want them to be.
Turn the heat up to high and add honey, cook for another minute. Make sure you watch the carrots here as they begin to caramelize, you don’t want them to burn.
Serve and enjoy!
