Glazed Carrots with Saffron, Pistachios and Mint

Glazed carrots with saffron, pistachios and mint

Yesterday was one of those days where there were many things on my to-do list and yet somehow very little got done.

There were plans to bake a cake, make some fresh pasta for ravioli, work on the cooking class schedule, plan some menus and spend at least a couple hours working on organizing my office.

None of it happened.

Instead I walked with my sister and the dog in the morning sunshine. I puttered around making beds, tidying the kitchen, drinking coffee and making lists.

I did manage to clean out the fridge.

In the crisper drawer amongst the eggplants (destined for a green curry) and a bag of rather sad looking watercress (to be paired with potatoes and chicken stock for soup) were some lovely carrots that I had picked up at the market on Saturday.

One bunch of purple and one of orange.

On the counter was a bowl of unshelled pistachios and in a small water glass a bouquet of the last mint from the garden.

I was reminded of a dish that I made last year as part of our Thanksgiving feast. Nestled in among the platters of turkey and stuffing and bowls of cranberry sauce and roasted Brussels sprouts was a plate piled high with these glazed carrots. Scented with saffron and a splash of red wine vinegar and garnished with toasted pistachios and some mint they were so flavourful and pretty enough to hold their own at the table.

With Thanksgiving menu planning in full swing this recipe will once again have a place at our table. I thought it was the perfect time to share this recipe with you just in case you are looking for a special side dish for your upcoming celebration.

After the holiday I plan to enjoy these on a bed on quinoa and topped with a bit of crumbled feta. They would also be great with roasted duck legs and a savory kale and Gruyere panade. Alongside roasted lamb. Maybe even puréed and topped with the toasted pistachios and a swirl of crème fraïche.

Yesterday when I made them they barely lasted long enough to be photographed as my sister and I ate them (with our fingers!) right off the plate. The humble carrot. Who knew?

Glazed carrots


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9 Responses to Glazed Carrots with Saffron, Pistachios and Mint

  1. Tracy says:

    I so wish you would write a book.

  2. I only have orange, but love this flavor combination. I’ll be eating these this weekend. Thanks!

  3. Melissa says:

    Hi Julie,

    These look amazing and sound delicious! Have a very Happy Thanksgiving!

  4. SallyBR says:

    I am crazy for saffron and try to use it every chance I get… these carrots are calling my name real loud…

    lovely dish, I would probably not bother with forks either. ;-0))))

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