Thanksgiving and Xmas are coming – not that anyone needs a reminder, mind you – so I’ve decided to focus on some vegetable sides that could adorn our festive tables when the time comes. That gives me a little break from a test kitchen overflowing with festive desserts too, so that’s a double win.
I’m hoping to bring you a cracking dessert this Saturday (fingers crossed my final test cook goes well), but in the meantime, how about a plate of beautifully roasted carrots smothered in spicy sweet Korean-inspired glaze? Unconventional, I know, but when you are vegan you don’t get to eat many conventional things anyway so why not? I went all out and used cute looking Chantenay carrots for this dish, which tend to turn up in shops in this pre-Xmas period. They are served alongside a traditional Xmas roast dinner over here, prepared in a classic French way – boiled (often to within the inch of their life sadly) and then smothered with lots of butter – but I much more prefer roasting them in the oven, which gives them a chance to caramelise and sweeten. I pre-baked them first, coated them in a sweet spicy gochujang marinade then roasted them some more to get that beautiful caramelisation going. They are delicious and pretty to look at. I hope you’ll give them a go.
