A recipe for roasted carrots glazed with a quick honey and rum sauce and topped with fresh thyme.
My favorite part of Thanksgiving dinner is not the turkey. I usually take the smallest piece of turkey and tuck it beside a rather pathetic pile of mashed potatoes before slathering them both in the gravy. These things to me are secondary to the real star of the show: vegetables.
This might seem backwards, but for whatever reason, vegetables are given special treatment during the holidays that they aren’t usually afforded at your daily dinner table. They’re roasted and seasoned. They get mashed and sprinkled with nuts. They are elegantly cut and tossed with homemade dressings that many people would never bother to attempt making on a daily basis — yet they pull out all the stops for Thanksgiving, and there the veggies sit in all their glory, a bountiful harvest indeed.
I suppose the same could be said about my own cooking. Although I whip up homemade vinaigrettes for salads and roast Brussels sprouts and cauliflower, I never make carrots on their own as a vegetable side dish unless it’s for a holiday meal. I overlook them for so many months, and then suddenly at Thanksgiving, I’m all about glazing them and roasting them and serving them buttered with herbs. Really, though, it’s a pity that I don’t take advantage of this easy recipe more often, and not just for its ease.
Carrots are suddenly considered comfort food. They’re warm and sticky, covered in a rich, buttery rum sauce sweetened only with honey, and they’re sprinkled liberally with fresh thyme. It’s a warm and savory-sweet combination that really shouldn’t be overlooked this holiday season.
Honey and Rum Glazed Carrots with Thyme
Prep time: 10 minutes
Cook time: 30 minutes
- 1 to 2 pounds carrots, stems removed, scrubbed clean
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 2 tablespoons butter
- 3 tablespoons honey
- 2 tablespoons rum
- 2 tablespoons fresh thyme
- Preheat the oven to 425 degrees Fahrenheit. In a 13-by-9-inch baking dish, toss the cleaned carrots with the olive oil and salt. Spread them evenly across the dish.
- Bake the carrots for 20 minutes. Towards the end of that baking time, melt the 2 tablespoons of butter in a small saucepan on the stove. Whisk in the honey and continue cooking just until the mixture bubbles.
- Remove from heat and whisk in the rum. The sauce will foam; continue whisking.
- Pour the honey rum sauce over the baking carrots. Sprinkle with the thyme. Continue cooking for another 7 to 10 minutes until they have reached the desired doneness.
- Remove from the oven and allow to cool slightly before serving. Serve warm.
Makes 6 servings.
Photo credit: Shaina Olmanson