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.
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
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.
Remove from skillet and drain excess butter on a paper-towel covered plate.
Pour in rum over low heat.
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.
If you prefer your carrots soft in the center, 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.