Looking to add something new to your Thanksgiving meal? Why not try a quintessentially Canadian flavour combo – maple and curry.
Three years ago, I took a 16-day road trip to the East Coast. Obviously, I devoured my fair share of fresh, local seafood (oh lord, the lobster), but the thing I ate the second-most is quite surprising. Chances are, if you’ve never been to the Maritimes, you’ve probably never heard of it – Maple Curry Chicken Penne.
I’m a fan of maple, and I’m addicted to all things curry, so when I first saw this on a menu, it was a no-brainer choice. Holy, love at first bite. It was slightly sweet – just enough to detect the richness of the maple – and had a mild curry flavour. I’ve made this pasta dish SO many times at home and it reminds me of the Maritimes with eat bite.
I wanted to be able to enjoy that sweet curry deliciousness more often – and not with carbolicious pasta. Not that I have anything against pasta, but it’s all about balance.
So I got to thinking. What else might benefit from a generous drizzle of maple and curry?
Carrots!
My family makes glazed carrots as a side dish on occasion and it’s one of my favourites. Why not swap out the honey for maple, and add a dash or two of curry? Call me crazy, but it works. It works so incredibly well, that my mother, who “hates curry” even liked them. Now that’s saying something.
If you’re looking to add variety and change to your thanksgiving (or anytime) meal, Maple Curry Glazed Carrots are sure to be a hit.
Maple Curry Glazed Carrots
Roasted carrots with a Canadian flavour spin
Ingredients
- 1 lb carrots peeled*
- 1 tbsp olive oil
- salt
- 1 tbsp butter
- 2 tbsp maple syrup
- 2 tsp curry powder
Instructions
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Preheat oven to 450 degrees F. Line a baking sheet with parchment.
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Peel carrots and trim the tops.
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Toss the carrots with olive oil and sprinkle lightly with salt. Place on the baking sheet in a single layer.
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Roast for 10 mins, stir/toss the carrots around, then roast for another 10 mins, or until tender.
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Meanwhile, in a small saucepan, melt the butter.
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Remove from heat, add the maple syrup and curry powder. Stir to combine.
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Pour over the roasted carrots and serve hot.
Recipe Notes
*I used slender carrots with the tops still on. You can use any type of carrot you like.
Seriously I don’t know what I was thinking….but tonight while I was visiting my daughter and grandkids she said something about Thanksgiving next weekend. I said NO it’s not next weekend. OMG…I better get planning since I am hosting. I was trying to by another week of time before all the cooking. These carrots look like the perfect side dish for the smoked turkey. Oh yes….guess I better take that out of the freezer to thaw.
I know, right?! Thanksgiving totally snuck up on me, too.
I have never tried maple and curry together, but what a fantastic idea! I bet it tastes super delicious ! I will definitely give this a try! Thanks for sharing!
Maple and curry is one of my all-time fave fall flavours! Definitely give it a try.
Honestly, I’m kind of obsessed with the site of roasted carrots that still have their little green tops. There’s something so rustic, wholesome, and welcoming about it — despite the fact that we don’t eat those tops. Carrots just look damn cute with their tops! This recipe sounds glorious. I love the use of maple 🙂
I agree, I love the way carrots look with their tops still intact.