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Honey Rum Carrots
Prep: 5 min
Yields: 4-5 servings
What you need:
1 pound baby carrots
1 cup water
3 tbsp. LAND O LAKES margarine
3 tbsp. honey
1/2 tsp. fine sea salt
2 tbsp. CAPTAIN MORGAN rum
Make It:
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 and return to the skillet.
Meanwhile, in a small saucepan, cook the butter or margarine, honey, and salt for 4 to 5 minutes. Stir frequently, until blended and smooth.
Add the mixture to the drained carrots. Turn off the heat, to avoid a flame-up, add the rum.
Cook over medium-high heat for 8 to 10 minutes, stirring, until carrots are tender and glazed and the liquid has mostly evaporated.
Note: You can use regular salt, not sea salt
Prep: 5 min
Yields: 4-5 servings
What you need:
1 pound baby carrots
1 cup water
3 tbsp. LAND O LAKES margarine
3 tbsp. honey
1/2 tsp. fine sea salt
2 tbsp. CAPTAIN MORGAN rum
Make It:
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 and return to the skillet.
Meanwhile, in a small saucepan, cook the butter or margarine, honey, and salt for 4 to 5 minutes. Stir frequently, until blended and smooth.
Add the mixture to the drained carrots. Turn off the heat, to avoid a flame-up, add the rum.
Cook over medium-high heat for 8 to 10 minutes, stirring, until carrots are tender and glazed and the liquid has mostly evaporated.
Note: You can use regular salt, not sea salt
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