Canadian Thankgsiving has come and gone, and I failed to celebrate as it coinceded with Chuseok, commonly known in English as Korean Thanksgiving. Not that I was really celebrating Chuseok either. Rather, I was hiding away in my apartment recovering from LASEK surgery, which was made possible by the days off provided by the 11-day long holiday.
That being said, living in a community of Expats means I’m surrounded by Americans and Thanksgiving part two is approaching. The expat community also means stuffing ourselves into sometimes tiny Korean apartment for the weekend so we can stuff ourselves with delicious food.
Naturally, these types of event tend to be potlucks. And I’m totally a dessert gal, if you haven’t noticed from my recipe repetoire here. So I’m bringing along a Nutella Cheesecake, which I’ll be posting a recipe for as well. But I like to balance the chocolate insanity with something a little healthier, so these glazed carrots make a delicious addition.
In under twenty minutes, turn basic, raw (though still delicious) carrots into something warm, buttery, and magical. With a hint of ginger and lemon, and a subtle crunch, these carrots are sure to be a crowd-pleaser. They might even get the vegetable deniers on board!
I call them “Mum’s Glazed Carrots” not because this is exactly her recipe, but because I can’t think of glazed carrots without thinking of her. My dad has always been the main chef of the house, being the stay-at-home-parent, but my mum also enjoys cooking. So whenever it came to glazed carrots, she was the one whipping things up. It’s always been my favourite take on the classic vegetable, and I’ve added a few of my own flavours in here to amp it up a little bit.
Prep Time: 20 minutes
- 2 large carrots, chopped into thick sticks (about 4-5 cups)
- 2 Tbsp butter
- 1 Tbsp brown sugar
- 1 Tbsp maple syrup
- 2 tsp ginger, minced
- 2 cloves garlic, minced
- 2 tsp fresh lemon juice
- pinch of cinnamon
- salt and pepper to taste
- Parsley for garnish (fresh or dried)
- Optional: pinch of cayenne pepper for heat
- Boil chopped carrots in salted water for 10 minutes.
- Melt remaining ingredients (minues parsley) in frying pan over medium heat, stirring until combined and bubbling. Add in carrots and saute for 10 minutes, or until desired tenderness.
- Top with fresh or dried parsley.