I gotta tell you guys, this book of mine has taken me on a crazy adventure over the past two months. I found myself hanging out at some great farmers’ markets in Portland and NYC, having a lovely lunch with these kind folks on Vashon Island, seeing old friends and family here and here, cooking on TV, teaching photography at this amazing woman’s house, giving a Maker Talk, and teaching a class at this incredible spot. Phew.
Having never done so many new things in such a short period, this experience has felt quite surreal. Like many authors/bloggers/photographers, I’m most comfortable writing and cooking at home and looking through the back of the camera lens. As I mentioned in my last post, this whole endeavor of putting a book into the world feels like leaping off a very high cliff over and over again – pretty darned scary, yet exhilarating all at the same time.
I’m a believer in the notion that spring and summer – those seasons filled with sunlight – are our natural times to go out, run around, be social. Just in the past few days, I’ve seen the position of the sun shift and the days shorten and I find myself ready to welcome autumn. I’m craving coziness, cooler days, even fog. I want to hunker down with my family, cook big pots of stew, eat porridge for breakfast, dive into long novels and play board games by the fire.
I can’t believe I’m saying this, but I’m actually tired of tomatoes, zucchini, and peaches. Instead, I’m jonesing to roast every root veggie imaginable. So here I am today with these delicious Maple Glazed Carrots inspired by Bryant Terry – a local food hero and cookbook author. When I was in Seattle, I bought Bryant’s book Afro-Vegan at Book Larder (a fantastic bookshop!) and Paul and I have both been itching to cook from it. Bryant’s carrots, which have just the sort of warm and toasty flavors I’m craving this time of year, seemed like a good place to start.
I think this dish could be amazing for Thanksgiving dinner. (Oh my, could Thanksgiving be a month away? Yikes!)
INGREDIENTS inspired by Bryant Terry’s Glazed Carrot Salad in Afro-Vegan
- 4 bunches baby carrots peeled and trimmed
- 2 tablespoons melted coconut oil
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon maple syrup ( + more to taste)
- 1 teaspoon ground cinnamon
- 1 clove garlic, minced
- 1 teaspoon cumin seeds
- 1/2 teaspoon sea salt
- 1/4 cup toasted hazelnuts, coarsely chopped
- fresh mint leaves
Preheat oven to 425.
Scatter prepped carrots onto a medium baking sheet.
In a small mixing bowl combine oil, lemon juice, maple syrup, cinnamon, garlic, cumin, and sea salt. Slather the flavorful rub over the carrots. Cover the baking sheet with tin foil and stick the pan in the oven. Bake carrots for 10 minutes. Remove foil, give the pan a shake to turn the carrots, and continue roasting uncovered for another 10-14 minutes until the carrots are tender to your liking.
When you take the carrots from the oven, taste for seasoning. Add a bit more salt or lemon juice if you think the carrots need it, or if you’re like me and really dig that maple kick, feel free to drizzle another tablespoon of maple syrup over the roasted carrots. Top with the toasted hazelnuts and mint leaves, and serve right away.
Serves 4 as a side dish