Oxmoor House
Prep Time
35 Mins
Total Time
1 Hour 2 Mins
Yield
10 servings

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

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Christmas With Southern Living

Ratings & Reviews

daisylover26's Review

daisylover26
December 22, 2009
I made these for Thanksgiving this year. I thought they were good and pretty simple to make and something I'd make again, but I didn't think they were knock your socks off good. I mean, they're carrots. BUT, I had three people tell me how good they were and one asked for the recipe. So, I guess as far as carrots go, they're pretty darn good LOL! I used vegetable broth instead of chicken broth to make them vegetarian friendly.