bryant terry’s glazed carrot salad, from his ‘afro-vegan’ cookbook

Glazed Carrot Salad--Credit Paige Green.BRYANT TERRY’S Glazed Carrot Salad, from his new book “Afro-Vegan: Farm-Fresh African, Caribbean, and Southern Flavors Remixed,” is a good example of the surprising “collage” (his word) of ingredients he combines. In this case, cinnamon, raw cane sugar, peanuts, cilantro, and mint join the carrots in the mix.

“This dish is a mashup of glazed carrots, which are popular in the South, and Moroccan carrot salad,” Terry says in the recipe’s headnote. “The savory coating is rich, intense, and delicious, and as you can see in the photo, this is a gorgeous dish.”

Read my companion interview with Bryant Terry, and enter to win the cookbook. The recipe:

bryant terry’s glazed carrot salad

Yield: 6 to 8 servings

  • 1 ½ pounds carrots (about 10 medium carrots)
  • 1 tablespoon plus ½ teaspoon coarse sea salt
  • 2 tablespoons peanut oil
  • 1 tablespoon freshly squeezed lemon juice
  • 2 teaspoons maple syrup
  • 1 teaspoon ground cinnamon
  • 1 clove garlic, minced
  • 1 teaspoon cumin seeds, toasted (see sidebar, page 9)
  • ¼ cup packed chopped cilantro
  • 2 tablespoons roasted peanuts, crushed
  • 2 tablespoons chopped fresh mint

Preheat the oven to 425°F. Line a large roasting pan with parchment paper.

Put about 12 cups of water in a large pot and bring to a boil over high heat. While the water is heating up, cut the carrots into sticks by cutting them in half crosswise, trimming away the edges of each piece to form a rough rectangle, then quartering each rectangle length-wise. (Compost the scraps or save them for another use.)

When the water is boiling, add 1 tablespoon of the salt, then add the carrots and blanch for 1 minute. Drain the carrots well, then pat them dry with a clean kitchen towel.

Put the oil, lemon juice, maple syrup, cinnamon, garlic, cumin seeds, and the remaining ½ teaspoon salt in a large bowl and mix well. Add the carrots and toss until evenly coated. Transfer to the lined pan (no need to clean the bowl). Cover with aluminum foil and bake for 10 minutes. Remove the foil, gently stir with a wooden spoon, then bake uncovered for about 10 minutes, until the carrots start to brown.

Return the carrots to the bowl. Add the cilantro and toss gently to combine. Serve garnished with the peanuts and mint.

(Reprinted with permission from Afro-Vegan by Bryant Terry, copyright (c) 2014. Published by Ten Speed Press, a division of Random House, Inc.)

(Photography (c) 2014 by Paige Green; used with permission.)


  1. Eve Martino says:

    This sounds very tasty. I am not a vegetarian but am trying to incorporate a lot more veggie dished to my menus as part of a healthier lifestyle/ weight loss program.

  2. dirtgirl says:

    This is a definite ‘must try’ recipe as I am always on the look out for new tasty vegetarian recipes, especially if it includes coriander/cilantro. No excuses as I have both carrots and coriander growing in my garden!
    Many thanks for sharing.

  3. G. A. says:

    Without trying it first, can tell its a winner! All the vital elements: CUMIN !
    sweet/salt, herbs mix-up, citrus … roasted peanuts!

    Looks easy, too!

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