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
Be very careful when making the sauce. When sugar heats up to its melting point it foams up and begins to expand very rapidly. If it overflows and gets on your skin you could be very badly burned.Feel free to experiment with other liquors in place of the dark rum such as kosher for passover brandy and silver rum.There will be some excess glaze at the bottom of the pan. Do not discard this, you can pour it back over the carrots to give them an extra layer of sweetness.
Nutrition
Nutrition Facts
Rum and Brown Sugar Glazed Carrots
Amount per Serving
Calories
268
% Daily Value*
Fat
19
g
29
%
Saturated Fat
3
g
19
%
Sodium
481
mg
21
%
Potassium
272
mg
8
%
Carbohydrates
21
g
7
%
Fiber
2
g
8
%
Sugar
17
g
19
%
Protein
1
g
2
%
Vitamin A
13246
IU
265
%
Vitamin C
5
mg
6
%
Calcium
42
mg
4
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.