Last month while I was preparing Christmas dinner I decided instead of steaming one of those ready to cook bags of mixed vegetables, you know the kind with cauliflower, broccoli and baby carrots, and lots of baby carrots, and more baby carrots.
Wait a second did I just got off track with the baby carrots….
Yeah, well have you ever noticed those ready to cook bags have more carrots then cauliflower and broccoli.
These little orange gems somehow end up getting tossed out after spending a week in the fridge as left overs.
I thought why not do something different with these small bites of carrots. Now mind you dinner is going full swing and I am multitasking like a madwoman, when it hit me why not glaze them?
Yes i’ll glaze them, but not with more honey and sugar as carrots already have a sweetness to them. Instead if I brown them slightly with unsalted butter, and then deglaze with some dark rum and add just a little brown sugar my carrot dish will sing like she has never sang before!
Yep, it worked as there were no leftover baby carrots. If you got a cast iron skillet great, if not any skillet will do just fine.
2 lbs baby carrots
1/2 cup Dark rum
1/2 cup Brown Sugar
6 Tbsp Unsalted butter
Salt & Pepper to taste
Melt 1 tablespoon butter in a large skillet over high heat.
Add carrots in two batches, cooking for 60-90 seconds each batch.
Remove from skillet and drain excess butter on a paper towel covered plate.
Pour in rum and over low heat allow to rum to warm up before, you flambe.
Flambe is a cooking procedure in which alcohol is added to a hot pan to create a burst of flames
If you are not comfortable doing this step, than increase heat and when you pour in the rum allow it to evaporate for 30 seconds to a min. One way to tell if the alcohol has burned off is if the liquid has evaporated about half.
Reduce heat to medium, and add remaining butter.
When butter melts, sprinkle brown sugar over the top.
Stir together, then add carrots to skillet. Cover, and continue cooking for 5 minutes.
Remove lid and salt and pepper to taste.If you prefer that your carrots are soft in the center then, continue cooking until carrots are done and glaze is thick, about 5 more minutes.
Pour onto a platter and serve immediately. Sprinkle with fresh chopped parsley or chives if desired.