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.
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.
Arrange roasted carrots on a plate and pour the hot buttered rum sauce on top.