Roasted Tri-Color Carrots with Spiced Rum Glaze

I love Thanksgiving! There is so much to be grateful for. It is the perfect time to slow down and savor the season before all of the holiday shopping, decorating and craziness starts. The only gifts at this holiday are the gifts of family and friends and I find that to be so very nice. Being a lover of most food, I like to switch it up and try different foods for Thanksgiving dinner. Who wants to get stuck in a rut when there is so much to be thankful for?

I am partly traditional with the roasted turkey, mashed potatoes and gravy. Oh yes, Give Me Gravy!! And partly a great explorer of new flavors, colors and textures. The easiest foods to experiment with are the side dishes. You don’t want to send your guest into Thanksgiving shock and take away the turkey!

I was at the market the other day and saw these beautiful multicolored carrots and knew I had to make a side dish with these. Move over sweet potatoes, rum glazed carrots are going to take your place this year!

Rum Glazed Carrots Ingredients

Roasted Tri-Color Carrots and Spiced Rum Glaze Ingredients. Oh, Yum! Preheat the oven to 400 degrees F.

Carrots ~ The Roll Cut

Roll Cut

Starting at the tapered end, make a diagonal cut. Make a quarter turn, and cut again about 1 1/2 inches up the carrot. Continue to roll and cut as you move up the carrot.

Cut large end

Once you have the carrot cut, take the large pieces from the big end of the carrot and cut them in half through the center. The carrots will shrink while cooking so make the slices big.

Season Carrots

Toss them in a bowl with the olive oil, salt, and pepper. They look like little jewels in a bowl.

Carrots on sheet pan

Transfer to a sheet pan and spread out in 1 layer. Roast in the oven for 30-45 minutes, depending on the size of your carrots, until browned and tender.

Melt Butter

Meanwhile, melt 1/2 stick of butter in a large skillet over medium heat.

Add Captain

If using gas, turn off the gas burn before you pour in the rum just to be safe. Pour the spiced rum into the skillet. Let the rum bubble up and cook until slightly reduced and alcohol is cooked off, about 3 minutes. You don’t want the taste of alcohol, just the depth of flavor and richness it adds to the sauce.

Add Brown Sugar

Stir in the brown sugar and cinnamon. Reduce the heat to low and cook for 2-3 minutes. Don’t let the sugar boil at this point or you will have candy. 

Carrots to Glaze

Add the roasted carrots to the pan and simmer until heated through and glazed.

Glazed

Beautifully glazed carrots all shiny and ready for giving thanks! Serve garnished with chopped parsley.

Roasted Tri-Color Carrots with Spiced Rum Glaze
Serves 8
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Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
213 calories
25 g
15 g
9 g
1 g
4 g
152 g
103 g
19 g
0 g
5 g
Nutrition Facts
Serving Size
152g
Servings
8
Amount Per Serving
Calories 213
Calories from Fat 83
% Daily Value *
Total Fat 9g
14%
Saturated Fat 4g
21%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 15mg
5%
Sodium 103mg
4%
Total Carbohydrates 25g
8%
Dietary Fiber 3g
13%
Sugars 19g
Protein 1g
Vitamin A
383%
Vitamin C
12%
Calcium
5%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 pounds carrots, peeled and cut into 1 1/2 inch pieces
  2. 2 tablespoons olive oil
  3. Salt and freshly ground black pepper
  4. 1/2 stick butter (4 tablespoons)
  5. 1/2 cup Captain Morgan Spiced Rum
  6. 1/2 cup packed brown sugar
  7. 1/2 teaspoon cinnamon
  8. 1 tablespoon Italian parsley, chopped
Instructions
  1. Preheat the oven to 400 degrees F.
  2. The Roll Cut
  3. Starting at the tapered end, make a diagonal cut.
  4. Make a quarter turn, and cut again about 1 1/2 inches up the carrot. Continue to roll and cut as you move up the carrot.
  5. Once you have the carrot cut, take the large pieces from the big end of the carrot and cut them in half through the center. The carrots will shrink while cooking so make the slices big.
  6. Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan and spread out in 1 layer. Roast in the oven for 30-45 minutes, depending on the size of your carrots, until browned and tender.
  7. Meanwhile, melt 1/2 stick of butter in a large skillet over medium heat.
  8. If using gas, turn off the gas burn before you pour in the rum just to be safe. Pour the spiced rum into the skillet. Let the rum bubble up and cook until slightly reduced and alcohol is cooked off, about 3 minutes.
  9. Stir in the brown sugar and cinnamon. Reduce the heat to low and cook for 2-3 minutes. Don't let the sugar boil at this point or you will have candy.
  10. Add the roasted carrots to the pan and simmer until heated through and glazed.
  11. Serve garnished with chopped parsley.
beta
calories
213
fat
9g
protein
1g
carbs
25g
more
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