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I always include a bag of baby carrots, AND a bag of full-sized carrots on my online grocery order each week. The baby carrots are for my three-year-old because he loves to dip them in ranch. I always run out of my bag of full-sized carrots each week too. I add them to soups, stews, casseroles, stir-fries. Plus, I love roasting them in the oven for a quick side dish.
These Hot Buttered Rum Carrots are the perfect side dish for any holiday gathering and will impress your guests. If you get ambitious, you can also throw them together for a quick weeknight side dish. This Hot Buttered Rum Sauce is terrific, and your kids will gobble these carrots up.
To make these Hot Buttered Rum Carrots you will need:
One bag of carrots
One stick of butter
One shot of spiced rum I don’t usually keep hard alcohol around, but I purchased a single shot serving for this recipe.
1/3 cup of brown sugar
One teaspoon pure vanilla
This Hot Buttered Rum Sauce is quite a treat. It is buttery, warm, sweet and easier to make than caramel sauce. It will be hard to believe you are actually having a vegetable side dish when you are eating these carrots.
These Hot buttered rum carrots are made in just two easy steps.
- Drizzle salt and olive oil on the carrots and roast them in the oven.
- While the carrots are roasting in the oven, make this easy and DELICIOUS buttered rum sauce in a saucepan.
- Drizzle the sauce on top of the roasted carrots.
And that’s it!
- 1 pound carrots peeled and cut to your preference
- 1 teaspoon olive oil
- sea salt
Hot Buttered Rum Sauce
- 1 stick butter
- 1/3 cup brown sugar
- 1/3 cup heavy whipping cream
- 1 shot spiced rum
- 1 teaspoon pure vanilla
Preheat oven to 400 degrees
On a lined sheet pan, arrange carrots. You may want to cut thicker carrots in half. Drizzle the carrots with olive oil and sprinkle salt on top.
Cook the carrots for 30 minutes, turn the carrots halfway through.
Hot Buttered Rum Sauce
In a saucepan over medium heat, melt butter and brown sugar together.
Add rum, whipping cream, and vanilla.
Stir the sauce over medium heat, until it thickens.
Once your sauce has thickened to your liking, remove from heat and set aside.
Finish your dish
Arrange roasted carrots on a plate and pour the hot buttered rum sauce on top.
As you can guess, I didn’t have to coinvice my kids to eat these. My three-year-old especially loved them. These carrots would make a delicous side dish for any holiday gathering. Isn’t it so nice when your kids eat more than jello and a roll at extended holiday feasts?