Autumn Rum-Glazed Carrots

High Cotton Food Styling & Photography
  • Yield: 8 servings

"Simple is always best-and that's what this dish offers. The raisins and rum give it a special touch."


1/2cup butter or margarine
3pounds whole medium carrots, trimmed (about 16 carrots)
1/2cup packed dark brown sugar
1/2cup dark rum
1/4cup raisins
1/2teaspoon pepper


  1. Melt butter in a large skillet over medium heat. Add carrots and toss to coat. Cook until just tender and beginning to brown, about 30 minutes, turning every 10 minutes.
  2. Combine brown sugar, rum, raisins, and pepper in a bowl; mix well. Pour evenly over carrots. Reduce heat to low and cook 10 minutes, stirring occasionally. Spoon into a bowl and serve hot.

—Recipe by Mary J. Lewis, Eatonton, Ga.