Chef Ace Champion shows you how to create Heath Rum Caribbean Glazed Carrots. The Jamaican seasoning adds a little kick to balance the sweetness. You can learn more about Heath Rum, made in Wisconsin, here.
Ingredients
1 poundbaby carrots
1/4 cupdark rum (like Heath)
pinchcinnamon (to sprinkle over flambé (optional)
1/2 cupbrown sugar
4 tablespoonsunsalted butter
To tasteJamaican Seasoning
Sprinklefreshly chopped chives or parsley as a garnish
Preparation
1
Melt 1 tablespoon butter in a large skillet over high heat. Add carrots in two batches, season with Jamaican seasoning then cook for 60-90 seconds each batch.
2
Remove from skillet and drain excess butter on a paper-towel covered plate.
3
Pour in rum over low heat.
4
Reduce heat to medium, add remaining butter. When butter melts, sprinkle brown sugar over the top. Stir together, then add carrots to skillet and cook for about 3 minutes or until the sauce is thickened and bonded well with the carrots.
5
If you prefer your carrots soft in the center, continue cooking until carrots are done and glaze is thick, about 5 more minutes.
6
Pour onto a platter and serve immediately. Sprinkle with fresh chopped parsley or chives if desired.
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