Gluten Free Thanksgiving: Drunken Rum Carrots

Ok, so this is basically a stolen recipe from The Pioneer Woman. She posted a recipe for Whiskey Glazed Carrots last year, and I HAD to make them. Except that I didn’t at the time have any whiskey (and now I don’t get to drink whiskey, thanks to the Gluten Free).

Instead, I make the recipe, following her exact instructions, with Blackstrap Rum instead of Whiskey.

This makes the carrots sweeter, which I don’t mind even a little bit. I’ve thought about adding some finely minced onion and garlic to the sauce as well, since I think that’d be good. And you could probably add some spicy too. Either way though, it’s not hard to do, and Pioneer Woman has the best pictures of her instructions ever!

Drunken Rum Carrots

You will need:

• 1 stick Butter, Divided
• 2 pounds (to 3 Pounds) Carrots, Peeled And Cut Into Thick Circles
• ½ cups Jack Daniels Or Other Whiskey
• ¾ cups (to 1 Cup) Brown Sugar
• ½ teaspoons (to 1 Teaspoon) Salt
• Freshly Ground Pepper, to taste

Melt 1 tablespoon butter in a large skillet over high heat. Add carrots in two batches, cooking for 60-90 seconds each batch. Remove from skillet. (This would be where I would add the finely diced onion and garlic, and cook them until they were golden brown and had let off most of their liquid.)

Pour in whiskey and allow to evaporate 30 seconds. Reduce heat to medium, and add remaining butter.

When butter melts, sprinkle brown sugar over the top. Stir together, then add carrots to skillet. Cover, and continue cooking for 5 minutes.

Remove lid and add salt and pepper. Continue cooking until carrots are done and glaze is thick, about 5 more minutes.

Pour onto a platter and serve immediately. Sprinkle with chopped chives if desired.