'My cousin’s ex-girlfriend’s sweet glazed carrots are still on our holiday menu'
It all started with Barbie. Not the plastic one, but Andy Baraghani’s cousin’s girlfriend who none of us know. Though in a way, all of us know her: the brave Thanksgiving newcomer. Over two decades ago, Barbie showed up to Christmas dinner with these shimmering, syrupy sweet, roasted-to-smithereens carrots that entranced the Baraghani family. And while some loves fade, others only strengthen. Which is why after the breakup, Barbie’s carrots remained on the Christmas menu. A part of the family.
“Honestly she did sort of look like a Barbie. I was a closeted six-year-old and I was obsessed with her,” Andy told me. “Plus, that was the year the Barbie girl song came out.” That’s all the historical context you need, folks. Here’s the recipe context you need: The carrots got tossed with cold pats of butter, heaps of sugar, drowned in maple syrup, and then they steam in the oven for HOURS. When served, the carrots would fall apart. In some ways this was good, for family members with sensitive teeth, but in other ways it wasn’t perfect: the carrots would never take on that thick, glazy, caramel sauce., to honor Barbie, wherever she is now.
Andy’s recipe goes like this: Scrub some carrots, trim their hats, chop them into cool asymmetrical chunks or leave them artfully whole, but DEFINITELY leave them unpeeled . Toss them in a foil-lined baking sheet with brown sugar, maple syrup, butter, and red pepper—that little bit of heat helps tone down the extreme sweetness. Instead of a long, slow roast, bake them at 400° for around an hour—tossing every 20 minutes.
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