Monday, September 20, 2010

Janice's Glazed Carrots

Please welcome Cindee Weiss, writer, comedian, and dear friend of CHG, who is here today to knock our socks off with deliciousness. And today on Serious Eats: Top-Crust Peach and Cardamom Pie: the most delectable way to ease the transition from summer to fall.

Hello kind readers! It's nice to be back in the cozy and delicious world of Cheap Healthy Good, as I am in the throes of the Jewish High Holidays. Equal parts celebratory and somber, Fall is peeking in, and there's holiday food. OH THE FOOD! It's not gourmet, or fussy, or experimental.

It's also not a meal one takes lightly. When the appetizer is chopped liver on challah or rye bread, you know that this will be a meal that demands attention. What follows after the chopped liver is something I crave starting in early September: brisket, mashed potatoes, glazed carrots, and salad.

Much like Thanksgiving, we celebrate the Jewish New Year with a meal that's traditional, comforting, and just plain delicious. I have eaten this exact same meal for almost 40 years. I wouldn't change anything. It's home on a plate.

For today's recipe, I give you Janice's (my mom) Glazed Carrots. It's a simple recipe, and when paired with a savory meat dish, the results are sublime. Traditionally, honey is used in the Rosh Hashana meal to signify a sweet New Year. Jan is not a honey gal (she's extremely sweet though!), so pure maple syrup is our sweetener of choice.

A belated L'shanah Tovah, to you CHG! May your year be sweet, peaceful, and delicious!


If you dig this recipe, you may also enjoy
Carrots and Zucchini with Garlic and Ginger
Honey-Glazed Roasted Carrots
Molasses Whipped Sweet Potatoes


Janice's Glazed Carrots

Photo © John Kernick for Food & Wine 

Serves 6
3 pounds carrots, sliced on the diagonal into 2–3 inch pieces (you can also use baby carrots left whole)
8.5 ounces (1 cup + 2 tablespoons) kosher 100% maple syrup
2 tablespoons unsalted butter
1/2 cup orange juice
1/2 teaspoon vanilla
Salt and nutmeg to taste

1. Pre-heat oven to 350ยบ F.
2. Place carrots in a roasting pan. Add OJ, maple syrup, vanilla, salt to taste, a pinch of nutmeg and toss. Dot carrots with butter.
3. Bake 1–1 1/2 hours, until carrots caramelize and are tender when poked with a knife.
4. Enjoy with brisket, mashed potatoes, and loved ones.

Approximate Calories, Fat, Fiber, Protein, and Price per Serving
304.5 calories, 5.2g fat, 7g fiber, 2.3g protein, $2.07

Editor’s Note: Prices for maple syrup vary wildly. Your cost may be different depending on the brand you choose.

3 pounds carrots: 546 calories, 0g fat, 42g fiber, 10.5g protein, $3.36
8.5 ounces maple syrup: 945 calories, 1.125g fat, 0g fiber, 0g protein, $8.49
2 tablespoons unsalted butter: 280 calories, 30g fat, 0g fiber, 2g protein, $0.30
1/2 cup orange juice: 56 calories, 0g fat, 0g fiber, 1g protein, $0.25
1/2 teaspoon vanilla: negligible calories, fat, fiber, protein, $.02
salt: negligible calories, fat, fiber, protein, $.02
nutmeg: negligible calories, fat, fiber, protein, $.02
TOTALS: 1,827 calories, 31.1g fat, 42g fiber, 13.5 protein, $12.46
PER SERVING (totals/6): 304.5 calories, 5.2g fat, 7g fiber, 2.3g protein, $2.07

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1 comment:

Limecloud said...

I'm totally trying this recipe-I've got a ton of carrots I need to use up soon and this sounds sooo good- Thanks for the recipe. :)