An integral part of every summer roadtrip is the triumphant homecoming. You step in the door, sun-kissed and luggage-laden. You dump the bags, open the windows, put on music to unpack to. Eventually, you check the fridge, and it’s going to be empty, because no one’s organized enough to have food to return to after ten days away. It’s ok; you make do.
When Dave and I got back from our three-part Eastern Ontario holiday this week, we had carrots, beets, and condiments in the fridge, and an overdue library cookbook on the counter. Thanks for saving the day, Afro-Vegan by Bryant Terry. We broke out the carrots, snagged cilantro from a pot on the balcony, raided the pantry, and voila: Moroccon-inspired glazed carrot salad.
If you’re back-from-roadtrip desperate, this is a pretty delish one-dish meal, but in all other circumstances, it’s a side. Think elegant, flavourful, punch-of-colour, steal-the-show kind of side. I have a feeling I’m going to love this cookbook.
Glazed Carrot Salad
- 10 medium carrots
- 1 tbsp + 1/2 tsp coarse salt, divided
- 2 tbsp peanut oil
- 1 tbsp lemon juice
- 2 tsp maple syrup
- 1 clove garlic, minced
- 1 tsp cumin seeds, toasted
- 1/4 cup packed cilantro, chopped
- 2 tbsp roasted peanuts, crushed
- 2 tbsp mint, chopped
1. In a large pot, bring 12 cups of water to a boil. Meanwhile, peel, halve, then quarter the carrots as needed to get each piece roughly the same size.
2. When the water is boiling, add 1 tbsp salt and the carrot sticks. Let cook for one minute. Drain the carrots and set them on a tea towel to dry. (You can pat them with the tea towel to speed this up.)
3. In a large bowl, whisk the peanut oil with the lemon juice, maple syrup, cinnamon, garlic, cumin, and 1/2 tsp salt until combined. Gently toss the carrots in this mixture.
4. Arrange the carrots and dressing on a baking tray lined with parchment paper; set the mixing bowl aside. Use aluminium foil to cover the tray, and bake at 425 degrees for 10 minutes. Remove, discard the foil, and rearrange the carrots with a spoon. Return the tray to the oven for 10 minutes, or until the edges of the carrots have begun to brown.
5. Return the carrots to the large mixing bowl. Add the chopped cilantro and toss. Sprinkle with peanuts and mint, and serve.