This kosher for Passover recipe for Rum and Brown Sugar Glazed Carrots is a super easy way to get everyone to eat their vegetables. The carrots are tender and full of vitamins and the glaze resembles a toffee sauce that compliments them perfectly. This recipe is kosher for Passover, gluten free, dairy free, nut free, and soy free.
Rum and Brown Sugar Carrots is a versatile recipe
Since chometz is off limits for Passover we have to be creative and find other food staples to fill our plates. Fortunately for all of us, there are so many great fruit and vegetable recipes that do not use chometz like our Sheet Pan Roasted Broccoli and Easy Sweet Potato Medallions. This recipe for Rum and Brown Sugar Carrots is sweet and buttery and full of flavor. This is why this recipe is also sometimes called candied carrots.
How to make Rum and Brown Sugar Glazed Carrots step by step
Step 1 - Prepare the carrots
Nobody likes to do it, but peeling the carrots is a necessary evil to getting to the sweet reward at the end of this recipe. I like using whole carrots but you can also use baby carrots in a pinch.
Slice the carrots into bite sized pieces. I like the look of the diagonal cut but feel free to use your preferred shape of carrot slice. Coat with olive oil and season with salt and pepper.
Roast the carrots at 400ºF for 40 minutes or until the cooked carrots are fork tender.
Step 2 - Make the glaze
Melt the butter (or non-dairy butter substitute) over a low flame and when it is fully melted add the brown sugar. Mix them together and keep the flame on medium/low until the sugar melts. You will know when it is ready because the sugar will start to foam up and rise toward the top of your dish. When this happens, turn the heat down to low immediately. You do not want this mixture overflowing as it is extremely hot and sticky and it will burn you.
Here comes the fun part! Add the rum and vanilla and turn the heat to medium/high just until the mixture boils and then bring it back down to medium low. What you are looking for is that the liquid bubbles consistently but does not boil. Let this mixture continue to cook for 10 minutes. This will allow time for the alcohol to "burn off." Mix the glaze in with the carrots and let cool.
Rum is made from sugar cane and not from chometz. This means that it can be kosher for Passover. A lot of rum is made in the same facility as whiskey or beer and because of this special attention needs to be given to the distillation process in order to make sure that it is kosher for Passover. You should always make sure that the rum you use is certified as kosher for Passover.
You can use a non-dairy or pareve butter substitute for the butter. This will make the recipe not only non-dairy but also vegan. Take this into consideration when you are planning the meals at which to serve this recipe.
This recipe freezes very well so making them in advance is a great idea. They will last about 1 week in the refrigerator so that is an option as well. If you are freezing them, you can reheat them in a covered pan with a little water at the bottom so that they do not dry out.
You do not have to use any alcohol at all in this recipe and it will still taste great as candied carrots.
More Passover recipes like this one
Rum and Brown Sugar Glazed Carrots
- 5 carrot large
- 2 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup butter or non-dairy butter substitute
- ¼ cup dark brown sugar
- 2 tablespoon kosher for Passover Rum
- 1 teaspoon vanilla extract
Prepare the carrots
- Peel the carrots
- Cut the carrots diagonally
- Coat the carrots with olive oil and season with salt and pepper
- Roast the carrots in an oven uncovered at 400ºF for 40 minutes. They should be fork tender when done.
Prepare the glaze
- Melt the butter in pan on low heat.
- Add the brown sugar and heat until the mixture begins to foam up.
- Add the rum and vanilla and heat for an additional 10 minutes.
Glaze the carrots
- Pour the glaze over the carrots and stir with a spoon. Make sure that all of the carrots are completely covered with the glaze.
- Roast uncovered for another 10-20 minutes.