Thanksgiving is heeeeeeeeere! Well, almost. Man do I love this holiday- I get to cook until my head falls off, hang out ALL DAY with my family, and count the insane amount of things I am thankful for each year. (I have decided that this year I am most thankful for the good health of my family… ALL. OF. THEM. I cannot even begin to understand what a gift that is).

SO, as I was dreaming up a fun new side to work on this year, I decided to tackle one that I usually take a pass on at the buffet. This is mostly because I want to make more room FOR THE MASHED POTATOES… but I am going to be honest- I am not a huge fan of cooked carrots, something about them is too sweet and too soggy… that waaaaaaas until I made this version. I am not winning any humility contest award with that comment but it’s true haha. The savory garlic and spicy black pepper off-set the sweetness of the maple syrup and carrots, and the pistachios add that missing texture. The BEST part?!  I actually think they taste better when made ahead (which is ideal on a day where stove and oven real-estate is hard to come by) and reheated briefly before dinner! Whiiiiiiich will be at 2:00pm if you are in my family. ALSO, ALSO! This recipe happens to be gluten free and vegetarian (vegan even, if you just switch out the butter for more olive oil)!!!