- 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
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.
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.
Calories: 268kcal | Carbohydrates: 21g | Protein: 1g | Fat: 19g | Saturated Fat: 3g | Sodium: 481mg | Potassium: 272mg | Fiber: 2g | Sugar: 17g | Vitamin A: 13246IU | Vitamin C: 5mg | Calcium: 42mg | Iron: 1mg