Maple Glazed Carrots are a favorite side dish around here, and they pair well with roasts and poultry, perfect for feast day celebrations. Carrots have long been associated with the feast of St. Michael the Archangel, and his sword. True, every September 29th, we don’t just remember St. Michael, but the archangels Raphael and Gabriel, and four more that are not specifically named in scripture. We know there to be seven based on the book of Tobit, when Raphael states, “I am Raphael, one of the seven angels who stand in the glorious presence of the Lord, ready to serve him.” The Book of Revelation also talks about seven angels or spirits. There are various traditions that give some possible names, including Uriel, but as they are not in Scripture, we do not know for certain.

St. Raphael is the patron saint of marriages for the assistance he gives in the book of Tobit. Tobias is introduced to the woman who becomes his wife by Raphael. Though fish is a dish we Catholics often eat during Lent, it would be an appropriate dish for this feast day! (Goose or poultry is considered traditional, but it’s not obligatory.) Raphael instructed Tobias in how to use the various parts of a fish that he caught, including the gall, which could be used to cure blindness. Tobias’s father had been blinded earlier in the story, and the gall was meant to heal his father.

St. Gabriel is of course famous for his appearance in the Gospel of Luke, when he greets Mary with the famous words, “Hail, full of grace,” at the Annunciation, but he is first mentioned in the book of Daniel. He actually appears to Zechariah earlier in the book of Luke to announce the conception of his son, the future John the Baptist, and it is reasonable to assume that it was also Gabriel who appeared to Joseph and later to the shepherds at Jesus’ birth.

St. Michael is also first mentioned in the book of Daniel, and he appears again in Jude and Revelation. St. Michael is known for battling Satan and casting him from heaven. He is the commander of the heavenly host. Many of us are familiar with the St. Michael prayer, for the defense and aid he gives in fighting against evil spirits. Because the feast of the archangels occurs in late September, around the time of the harvest of carrots, it comes as no surprise that people (undoubtedly some little boy) saw the carrot and made the connection to the sword of St. Michael.

This feast day is of extra importance in our house, as it is also the anniversary of the day we received the sacrament of Holy Matrimony! When we married, we did not know the significance of the date, but knowing what I know now, I would most definitely choose the same date again, but with intentionality behind it! How fitting that we would have our marriage tied to these angels- Raphael for his intercession in marriage, Michael for his defense against the enemy, and Gabriel for pregnancy and birth announcements (as we have 9 children here with us and two in heaven). This feast day, long known as Michaelmas is one of the traditional harvest feast days for Christians. Martinmas in November is another, but is more heavily tied to the slaughter of large animals, whereas Michaelmas is associated with the harvest of the gardens and the fields.

The carrots as used in this recipe are no longer sword-shaped, as I cut them into chunks or use “baby carrots,” but the sentiment remains the same, and this veggie can serve as a reminder of the aid we receive from Heaven throughout this Earthly pilgrimage. This simple recipe is a family favorite!

• Carrots
• Maple syurp
• Cinnamon
• Salt
• Brown or maple sugar (optional)

(No specific measurements are given, as I do this all by sight, and vary the quantity of carrots just about every time.)

Clean carrots, remove skin, and cut into chunks. (Size is dependent on personal preference.) Place the carrots in a pot and add just enough water to cover them. Bring to a boil. Cook until carrots begin to get tender but not too soft. Remove from heat and drain off the water. Add enough syrup to coat the carrots, sprinkle with cinnamon, add a pinch of salt and gently stir. Test to see if they need more cinnamon, salt, or syrup. Return to heat and cook for 7-10 minutes. (If you want the syrup to thicken a bit or wish to increase the sweetness, you can add a bit of brown sugar or maple sugar.) Remove from heat and serve. (Any of the excess syrup mixture can be great for dipping meats or bread in.)

In Christ, Danielle

P.S. If you’d like a dessert to serve alongside your feast day meal (if you don’t already have plans to make a carrot cake or a blackberry dessert- some stories tell of Michael throwing Lucifer into a blackberry bramble), then angel food cake might be a nice treat! (You could even serve it with blackberries rather than the strawberries that so often accompany this classic dessert!