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Rum and Honey-Roasted Cayenne-Cumin Carrots





Yields
Makes 50




Total Time
1 hr 30 mins

su-Rum and Honey-Roasted Cayenne-Cumin Carrots




Dylan + Jeni

 50 medium carrots with green tops (about 6 1/2 lbs.)
 1 cup dark rum (or bourbon, or even tequila)
 1/2 cup each maple syrup (or molasses, agave, or honey) and extra-virgin olive oil
 1 1/2 to 2 teaspoons cayenne
 1 tablespoon ground cumin
 1 tablespoon kosher salt
 1 cup each crumbled feta cheese and chopped cilantro
 1/2 cup lemon juice
 1/2 cup honey
Step 1
1

Preheat oven to 375°. Trim carrot greens to about 2 inches, then scrub or peel carrots and heap in 2 rimmed baking sheets. Mix rum, maple syrup, and oil and pour over carrots. Mix cayenne, cumin, and 1 tbsp. salt, sprinkle over carrots, and turn them with your hands so everything gets distributed. Divide among 4 rimmed baking pans in a single layer.

Step 2
2

Roast carrots (in two batches if you have one oven) until thoroughly tender and browned, 45 to 50 minutes depending on how big they are. Roll them over halfway through to brown evenly. If the pan starts getting dry, splash in 1/4 to 1/2 cup water.

Step 3
3

Heap a layer of carrots on a rimmed serving platter. Scatter half of feta over them, then half of cilantro. Add the remaining carrots, then drizzle with juices from pan. Mix lemon, honey, and salt to taste and drizzle that on too. Sprinkle with the rest of the feta and cilantro.

Nutrition Facts

Servings 0


Amount Per Serving
Calories 83
% Daily Value *
Total Fat 3g5%

Saturated Fat 0.8g4%
Cholesterol 2.7mg1%
Sodium 186mg8%
Total Carbohydrate 11g4%

Dietary Fiber 1.8g8%
Protein 1g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.