The Thanksgiving buzz is in full swing! It starts when cooking magazines arrive at my house with photos of gleaming turkeys and perfectly plated sides. For the years that I hosted the Thanksgiving feast, my preparations typically started in October. I would make and freeze turkey stock, bake breads and make ice cream. Although I’m not hosting this year, I miss the menu planning and holiday hustle.
This is a beautiful carrot dish that takes no advanced planning and is easy to make with regular and/or rainbow carrots. The natural sweetness of carrots makes them a perfect vegetable for roasting. I roast the carrots with olive oil, salt and pepper to start, and wait until halfway through the roasting time to drizzle the maple syrup. This way the sugar in the syrup doesn’t burn. I finish the carrots with chopped pistachios and a splash of vinegar.