Rum-Spiced Carrots

This one is so easy, but I promise it will transform those boring old carrots in your crisper into a delectable side dish!

1 lb. carrots, sliced to desired shape
water, for boiling
2 Tbsp butter
1 tsp ground cinnamon
1 Tbsp dark spiced rum
dash of salt, to taste

1. Place carrots in a large stock pot and cover with water. Bring to a boil, and cook for approximately ten minutes, until barely tender. Drain.

2. Reduce heat to low. Add butter and cinnamon; stir, and cook for a further couple of minutes. Finally, add the rum, stir again and let simmer for about ten minutes. This gives you a little leeway in finishing up whatever your main course.

3. When fully cooked, carrots should be soft but not falling apart; the liquid should’ve cooked off, and they should smell rich and sweet. Using a slotted spoon, serve immediately.

These also keep well, and can be reheated for several days’ worth of easy leftovers! Enjoy!

Shown above with Stella’s Aloo Palak.

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