Honey-Rum Carrots

Honey-Rum Carrots


  • 1 pound baby carrots
  • 1 cup water
  • 3 tablespoons butter or margarine
  • 3 tablespoons honey
  • ½ teaspoon fine sea salt
  • 2 tablespoons rum or bourbon

In a skillet or pot, heat the carrots and water to boiling over high heat. Reduce, the heat to low. Cover and simmer for 10 minutes, until the carrots are tender. Drain, return to the skillet.

Meanwhile, in a small saucepan, cook the butter or margarine, honey, and salt for 4-5 minutes, stirring frequently, until blended and smooth.

Add the mixture to the drained carrots. Off the heat, to avoid a flame-up, add rum or bourbon. Cook over medium-high heat for 8-1 0 minutes, stirring, until carrots are tender and glazed, and the liquid has mostly evaporated.

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Learn more about Diane Israel. Also, see Diane Israel on LinkedIn. Recipe by Susie Fishbein