Passover is a great time to pull out all of your recipes for fruits and vegetables. This rum and brown sugar glazed carrots for Passover recipe was inspired by my recent trip to the Thornton Distillery. They invited me down to their facility in Thornton, IL (just outside of Chicago) for a tour and I was very impressed with what they have to offer. The rum used in this recipe is their new kosher for Passover rum. I have been told that it is in short supply so I will be running to grab some more just as soon as I finish this post!
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This is a Creative Passover 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. This recipe for rum and brown sugar glazed carrots for Passover is sweet and buttery and almost dessertlike in flavor. This is why this recipe is also sometimes called candied carrots. This makes it a great side dish for a lot of main dishes (or even as a healthy dessert option).
A Step by step guide to making this recipe
Time needed: 1 hour and 10 minutes.
Passover rum and brown sugar carrots step by step
- Peel 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.
- Slice the carrots
We sliced them using diagonal slices but feel free to slice them how you like them.
- Season carrots
Coat the carrots with olive oil and season with salt and pepper.
- Roast the carrots
Oven roast the carrots until they are fork tender.
- Melt the butter and add brown sugar
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 overflowing as it is extremely hot and sticky and it will burn you.
- Add the rum and vanilla
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 carrots into the glaze
When the carrots are done, mix them into the glaze and make sure that they are all coated.
- Bake to finish the glazing
Bake for an additional 10 minutes to really get that glaze solidified on the carrots.
FAQ
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 for Passover
Ingredients
- 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 Thornton Distillery kosher for Passover Rum
- 1 teaspoon vanilla extract
Instructions
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.
Notes
Nutrition
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