Maple-Ginger Glazed Carrots

Thanksgiving this year was smaller than it has ever been in my memory — twelve people instead of the usual twenty-plus, outdoor seating in Steve backyard with two patio heaters and everyone in coats. Babcia Rose wore her good wool coat and brought her own chair from inside, which is a move of dignity I fully respect. It was forty-two degrees. We ate pie with gloves on. It was the best Thanksgiving I remember having, which I recognize is a strange thing to say about the year we ate pie in coats.

Steve brisket was the centerpiece and it was extraordinary — twelve hours on the smoker, bark on the outside, pull-apart tender. He walked out with it like he was carrying something sacred, which he was. Babcia Rose pierogi were the second centerpiece. Matt coleslaw was excellent. My sweet potatoes were the hit I had hoped they would be. Patty cried at some point during the meal, which she always does at Thanksgiving, and she blamed the onions in the stuffing even though nobody used onions in the stuffing. We let her have it.

Ryan is not a big talker at family gatherings but he is a very good listener and by mid-afternoon he was deep in a conversation with Steve about fire suppression systems, which is either the most natural conversation two men like them could have or a very specific sign that they are going to be fine together for decades. I sat at my end of the table and watched my family and my almost-husband in a coat at a November table and felt very full in every possible sense.

We drove home that night and ate leftover pie straight from the pie plate and watched a movie and went to bed early. Four weeks until Christmas. Forty years until retirement. All the Thanksgivings between now and then. I am keeping every one.

My sweet potatoes got the compliments that night, but honestly the carrots are what I keep thinking about — I made a version of these maple-ginger glazed carrots as a last-minute addition, and they disappeared faster than anything else on the table. There is something about that combination of warm spice and sweetness that is exactly right for a coat-and-heater November dinner, the kind of dish that does not ask for attention but earns it quietly. If you are building a Thanksgiving table that feels full in every sense, these belong on it.

Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Servings: 6

Ingredients

2 pounds carrots, peeled and cut into 1/2-inch diagonal slices
3 tablespoons unsalted butter
3 tablespoons pure maple syrup
1 tablespoon fresh ginger, grated (or 1/2 teaspoon ground ginger)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 tablespoon fresh parsley, chopped (optional, for garnish)

Instructions

Blanch the carrots. Bring a large pot of salted water to a boil. Add the sliced carrots and cook for 4–5 minutes, until just barely tender. Drain and set aside.
Build the glaze. In a large skillet over medium heat, melt the butter. Stir in the maple syrup and grated ginger, and cook for 1–2 minutes until fragrant and slightly thickened.
Glaze the carrots. Add the drained carrots to the skillet and toss to coat. Cook over medium heat, stirring occasionally, for 6–8 minutes until the carrots are fully tender and glazed, with slightly caramelized edges.
Season and serve. Season with salt and pepper, taste and adjust maple syrup or ginger as desired. Transfer to a serving dish and garnish with fresh parsley if using. Serve warm.

Nutrition (per serving)

Maple-Ginger Glazed Carrots — The Side Dish That Belonged at That Table