Heath Rum Caribbean Glazed Carrots

Chef Ace Champion shows you how to use his flambé technique to created Heath Rum Caribbean Glazed Carrots. The Jamaican seasoning adds a little kick to balance the sweetness.

Heath Rum Caribbean Glazed Carrots

Prep Time

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Cook Time

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Serves

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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 pound baby carrots
  • 1/4 cup dark rum (like Heath)
  • pinch cinnamon (to sprinkle over flambé (optional)
  • 1/2 cup brown sugar
  • 4 tablespoons unsalted butter
  • To taste Jamaican Seasoning
  • Sprinkle freshly 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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