Saturday, January 17, 2015


I started with the Whiskey glazed carrot recipe from Pioneer Woman, but wanted a new little OOMPH so I changed up the Whiskey to Malibu coconut rum.
2-3 pounds carrots* peeled and cut into chunks
1/2 - 1 stick butter
1/2 cup Malibu Rum
1 cup brown sugar
1 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
  • Melt 1 tablespoon butter in large skillet over high heat.
  • Add carrots** sauteing several minutes.
  • Remove carrots.
  • Add rum to skillet for a minute.
  • Add remaining butter.  When melted add brown sugar and stir until dissolved.
  • Add carrots back into skillet. Cover and cook 5 minutes.
  • Remove lid, sprinkle with salt and pepper and cook until glaze is thick.

*I used bagged baby carrots
**You may have to do in 2 batches depending on your skillet size

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