Carrots and Canada

Here's a little something you may want to add to your Thanksgiving dinner this weekend.  But it not, that's okay, because this is a good addition to any meal anytime, so it can wait for a less formal occasion if you choose.  I took a cue from one of my favourite Canadian chefs, MIchael Smith, and made a recipe without using a "recipe".  So I have no quantities here, just a list of ingredients and you can use them in the way that works best for you. 

Growing up I was never very fond of cooked carrots.  Boiled until mushy, they just weren't appealing to me.  My boys feel the same way, so I've started roasted them, and oh, what a difference.  The natural sweetness comes out when they're roasted and the edges crisp slightly and they're quite tasty.  Once sliced and coated with the remaining ingredients, they take little effort to make, as the oven works it's magic.  These are great for entertaining and large family dinners where you don't want to spend all of your time working in the kitchen.  Alternatively, I tend to make these when the homework pile is sky high and my attention is needed somewhere other than the kitchen.

So, in honor of Canada and a Canadian chef, I hope you enjoys these carrots.  Several of my friends who visit here from other countries have asked why Canadians celebrate Thanksgiving.  I did some research in order to come up with an exact reason, beyond what I knew, and below is a little history lesson for you. Have a lovely weekend friends and I'll be back on Tuesday. 

PS - I've just realized that the last three posts all showcased orange food.  I'll try to introduce a new colour next week! 

Canada celebrated the first Thanksgiving 43 years before the United States did (1578 vs. 1621).  Long before the first European settlers arrived in North American, the farmers of Europe held celebrations at harvest time to give thanks for their good fortunes and abundance of food.  When they immigrated to Canada they brought that tradition with them and so we celebrate, with thanks, for a successful harvest. The date of the Canadian Thanksgiving has changed over the years.  It used to be acknowledged on the last Monday of October, but now it is the second Monday of the month, which is closer to the start of the harvest season.  While the true holiday lies on the Monday of the long weekend, most Canadian families eat their dinner on the Sunday.

Oven Roasted Carrots

Large carrots (approx. 8-10)

Olive oil

Honey

Grainy mustard

Kosher Salt

Fresh ground pepper

~ Preheat the oven to 400 degrees.

~ Peel the carrots and slice on a bias.  Spread evenly over a half-sheet baking pan.

~ Combine olive oil, honey, mustard and salt (using the quantities that work for you) in a glass measuring cup and stir well.  Pour over the carrots and toss lightly with your fingers.

~ Ground pepper over the carrots and place in the oven.  Bake for approx. 40 minutes or until the carrots are fork tender with a slight crisp.

~ Enjoy!

Comments

[Ginger & Pickle]

Happy Thanksgiving!

[Jan Scott]

Thank you!  The same to you and yours....

[Stoich91]

Thanks for the orange recipes! Perhaps you are craving the yummy vitamins in orange foods! :-) Thanks for the history, lesson, as well; I've always wondered about Canadian Thanksgiving! Happy (Canadian!) Thankgiving!

[Kerry]

These carrots look delicious! Can't wait to try them!

[Carolyn]

As a Canadian might I suggest using maple syrup instead of honey...equally delicious! Love your blog btw...great ideas!

[Jan Scott]

You're right...the maple syrup would be nice. The honey is local though, and I like to use it where I can. Thanks for the compliments...I'm glad you're enjoying the blog.