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Oxmoor House Photo by: Oxmoor House

Ginger-Rum Carrots

A splash of rum and ginger-infused broth makes these thick-sliced carrots some of the best we've tried.

Oxmoor House JUNE 2006

  • Yield: 10 servings
  • Prep time: 35 Minutes
  • Total: 1 Hour, 2 Minutes


  • 7 cups chicken broth
  • 1/2 cup sugar
  • 1 (2-inch) piece fresh ginger, peeled and sliced into 6 pieces
  • 4 pounds carrots, cut diagonally into 1/2
  • 1/2 cup butter
  • 1/4 cup finely chopped onion
  • 2 tablespoons minced fresh ginger
  • 2 teaspoons minced garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup spiced rum or dark rum (optional)
  • 1/2 teaspoon vanilla extract


Combine first 3 ingredients in a Dutch oven; bring to a boil. Add carrots; reduce heat, and simmer, uncovered, 12 minutes or until almost tender. Drain; discard ginger slices. Set carrots aside.

Melt butter in a large skillet over medium heat. Add onion, minced ginger, and garlic; sauté 2 to 3 minutes or until onion is tender. Add reserved carrot, salt, and pepper; sauté 3 more minutes. Stir in rum, if desired, and vanilla; cook 1 minute.

Make Ahead: Place sliced carrots in a zip-top plastic bag, and store in refrigerator up to 2 days. Or for extra convenience, use packaged baby carrots.


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Ginger-Rum Carrots Recipe