MAPLE GLAZED CARROTS WITH CINNAMON, CUMIN, HAZELNUTS + MINT


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
printable recipe
  • 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


60 comments:

  1. Replies
    1. Katrina, the flavors are so spot on... I think you'd love the dish!
      xo
      E

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  2. Wow, these carrots sound incredible!

    And the book tour and events sound amazing :)

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    1. Yes, I'm loving Bryant's recipe.
      I'm sorry our paths haven't crossed yet. Someday soon, I hope.
      xoxo
      E

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  3. I don't know if I'm quite ready to say goodbye to summer yet but these sweet and spicy carrots do have me craving some heartier flavours. I'm so glad to see that you've had such a successful book tour; nobody deserves it more xo

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    Replies
    1. Kathryn, I know what I you mean... I cannot believe I'm wanting summer to end. I must be crazy! But seriously, I'm craving pumpkins and root veg... I can't help it;)
      xoxo
      E

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  4. Oh my, what colors!!! :D thanks a lot for sharing that lovely recipe... every time I stop by your blog, I feel like I'm always cooking the same boring kind of food HAHA - over here, I only throw carrots in my vegetable soup and that's it... never thought of combining them with hazelnuts. My mum has picked so many hazelnuts from her garden, so I might give it a try :)

    Have a lovely evening and many greetings from Vienna,
    Salma.

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    Replies
    1. Salma, lucky you to have homegrown hazelnuts. I'm so jealous! They really are lovely with roasted carrots - the crunch is so so good.
      xoxo
      E

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  5. This dish looks ever so beautiful (great colours) and delicious!

    Cheers,

    Rosa

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  6. Hi Erin, you carrots are absolutely gorgeous, love roasting veggies!

    ReplyDelete
    Replies
    1. Cheri, me too. Roasting veg! It's the way to go.
      xo
      E

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  7. What beautiful carrots they look like a painting and sound delicious, thanks for sharing.

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    Replies
    1. Thanks Rebecca! Gotta love nature's rainbow, eh?
      xo
      E

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  8. I make glazed carrots regularly -- often with cardamom or cumin. But I hadn't thought to use cinnamon. Gotta try that next.

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    Replies
    1. Carolyn, I cannot get enough cumin these days and cardamom is always a fave for me. I've gotta try your combo.
      The cinnamon is really nice too. At first I thought... 1 entire teaspoon of cinnamon seems like a lot, but it really mellows with cooking and gives a nice warmth to the dish.
      xo
      E

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  9. So pretty Erin! This recipe looks amazing and I'll add it to my list of ones to try out. Though I'm still not ready to give up summer! One more movie night in the yard this weekend. In the fog I'm sure. I don't care! ;)

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    Replies
    1. Lisa, I hear you... most folks aren't ready to give up summer. I'm surprised at myself that I'm craving fall. As a serious sunshine lover, I don't know what's come over me;)
      Enjoy your last backyard movie night!
      xo
      E

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  10. What a stunning photo of those carrots! Love the recipe. I am so happy for you and this new adventure you are on. Enjoy every moment!

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    Replies
    1. Thanks Lisa! One of the highlights of this adventure was meeting you at the ESY party. Such a treat after all these years.
      xoxo
      E

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  11. Those carrots in the first shot! So so beautiful. I have to admit I don't think I could ever tire of summer - the food, the weather, everything, I'm a sunshine girl through and through - but I do love autumnal food too. That books sounds fabulous - another one to add to my ever expanding list!

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    Replies
    1. Kate! Bryant's book is awesome. Totally inspiring.... so many great sauces and tons of tasty veg.
      xoxo
      E

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  12. OK, this will be on the plate at Thanksgiving, so beautiful, and that day IS just around the corner!

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  13. Beautiful carrot photos!! I have a glut of carrots right now in my fridge. Just roasted half of them with garam masala and garlic. Now I can make something similar but different with the rest. Thanks for all you do, and for your cookbook...still keeping the pickled red onions going.

    ReplyDelete
    Replies
    1. Hey you! Always nice to get a note from ya. It makes me so happy to hear that you're enjoying the pickled onions... I'm making a massive batch this morning:)
      I hope to meet you in person at a local book event. Maybe Oaktown Spice or Flowerland. If you have a moment, come say hello. I'd love that!
      xoxo
      E

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  14. I love rainbow carrots- those ones started out looking beautiful fresh. This recipe sounds and looks delicious- you do take such lovely photos.

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  15. You've been quite busy! And still time for these little beauties... the colors here are gorgeous.

    ReplyDelete
    Replies
    1. Yes, I have been so busy that my head in spinning a bit. Being back in my kitchen feels really good and grounding!
      xo
      E

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  16. A book tour sounds super exciting and exhilarating, but yes, I can see how cooking at home in a cozy kitchen it more comforting. Congratulations on all of you success, you deserve it! And I just ordered the book!
    P.S. this carrot recipe looks so, so good. I am going to make it for a belated Canadian Thanksgiving.

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    1. Kristie, I think the carrots would be awesome for Thanksgiving... the flavors are so autumnal and warming.
      Thanks for ordering the book. I hope you enjoy!
      xoxo
      E

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  17. I'm also welcoming fall with open arms - the slightly cooler temperatures last week had me itching to sit by a fire drinking tea (now if only I had a working fireplace...). Carrots are one of the most under-used vegetables in my kitchen, but I always love them. This recipe is inspiring me to pick up a bundle of the vibrantly hued veggie next week. I am so happy for all of your cookbook success! It's currently living in a cookbook stand on our counter where I can enjoy it every morning.

    ReplyDelete
    Replies
    1. Sarah! Totally.... I want to snuggle up and drink tea. We haven't cranked up our fireplace, but once the rains come, I'm ready!
      I'm so honored to hear that my book is your kitchen. Yay!
      xoxo
      E

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  18. I love the simplicity and beauty of this recipe! That's just what you need sometimes.

    ReplyDelete
    Replies
    1. Simplicity and beauty...yes!
      xoxo
      E

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  19. I'm so glad you linked to your TV appearance. You were a natural!

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    1. Cheryl, you are too kind! xoxo E

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  20. Looks yummy...can't go wrong with cumin, right? Season changes do make you see things differently and brings a whole new freshness to the table. Happy Nesting!

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    Replies
    1. Cumin! I can't get enough:)
      Too true, the season change makes everything seem new again. So much fun to be had with the autumn goodies!
      xo
      E

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  21. I love the recipe and photos, this would be great on Thanksgiving! You did great on TV, you are indeed a natural! xxoo

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    Replies
    1. Najwa, thanks lady. Oh the TV thing was an interesting experience for sure. Not sure how natural I was, but you're sweet to say:)
      I hope you and your little family are well. I bet there's a lot of excitement about Halloween in your house. I know there is in ours.
      xoxo
      E

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  22. My first thought when I saw these carrots was - Thanksgiving! Such a perfect way to make a traditional side dish more interesting!

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  23. You have been busy, Erin! I hope you have been enjoying it! I didn't know you had been on our local news channel -- how fun :) Wow, love the hazelnuts and mint on these roasted beauties! And the colors, gorgeous! I've so been enjoying your book.... waiting for kumquat season to make that lovely salad. And I tried my first popped amaranth! It was great in a kale salad for a gluten-free friend. It was fun and so tasty! xoxo

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  24. Hey you! I'm so glad you're enjoying the book. Puts a huge smile on my face:))))
    xoxo
    E

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  25. I attended the Gastronomy event last week and enjoyed hearing your panel discussion. I used my $5.00 gift coin and bought a copy of your book. Last night we had the fish tacos. We loved them, especially the inventive pomegranate salsa. Because we are non-dairy, I used Green Valley Organics lactose-free sour cream instead of the creme fresh. Looking forward to trying more recipes from your book. As an aside, unlike most new cookbooks that are printed in China and emit a toxic cloud when opened, your book, printed in the USA, can safely stay in the kitchen. Thanks.

    ReplyDelete
  26. Thank you so much for leaving me this note today. You've put a huge smile on my face!
    Wasn't the gastronomy event wonderful? I'm touched that you used your coin to buy my book and I'm thrilled to hear that you've already made the fish tacos pomegranate salsa. Good to know that the Valley Organics lactose-free sour cream worked here. I always like tips for accommodating my dairy-free friends.
    I'm with you... I really appreciate that Rodale prints in the US. I wish that were more often the case with other publishers too.
    All best,
    Erin

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  27. It is good to move from summer fruit and vegetables onto the Autumn selection, it is a reminder that the seasons change. Like you I can't believe it when I find myself tiring of tomatoes et al but I guess we just make the most of them (or too much even) when they are in season and super ripe and fabulous. I love your carrots, just right for this time of year x

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    Replies
    1. Anna, I hope you're cozying up and enjoying the cooler days. xoxo

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  28. These look and sound amazing Erin. Can't wait to get my hands on some carrots and make them. Love the flavors your using. Looking forward to Sunday! xoashley

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    1. Ashley, I can't wait to see you Sunday! xoxo E

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  29. Gorgeous roasted veggies, these are! I just love how roasting carrots makes them even sweeter.

    And how cool to hear that your book takes you to so many places. It's really so much deserved Erin! xoxo

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    Replies
    1. I'm with you Denise... I love how sweet root veggies get with roasting!

      Thanks for the sweet support around my book. So appreciated. xoxox E

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  30. Erin, these carrots are so pretty! And I hear you about craving all that cozy fall/winter goodness.
    Sounds like you've been so busy, and it all sounds so exciting. Pleased for you!

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    Replies
    1. Renee, it's been an adventure I tell ya;)

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  31. Hey busy lady,
    I have made this recipe for everyone I love and they all LOVE it! I will be whipping it up for Thanksgiving for the 6th time. You continue to inspire me and my lineup of meals. Thank you. Shawn

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    Replies
    1. Shawn, so so sweet to hear from you! I'd love to see you. Can we have a coffee one day and catch up? It's been waaaay too long.
      xoxo
      E

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  32. I generally don’t comment in the Blogs but your blog is the only one that forced me to, amazing work... myfoodspa.com

    ReplyDelete

So good to hear from you... I appreciate each and every note you leave for me!

Thanks,
E

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