Caribbean Carrots
1 photo of Caribbean Carrots
By
Lori Loucas
@jostlori
5
I love the beautiful little carrots from the Farmers Market. You know, the ones that come with the green tops still attached! This is a super easy and unique way to serve them - and you can adjust the spices to your own taste. We like them on the spicy side! This is also a great dish for potlucks - it is a beautiful presentation and can be served hot or at room temperature.
Ingredients
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1 bunchsmall carrots, tops attached
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1/4 cextra virgin olive oil
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1/4 cmaple syrup (or honey)
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1/2 cgoslings dark rum (or any dark rum)
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1 1/2 tspground cumin
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1 tspcayenne (or to taste)
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1/2 tspsalt (to taste
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2 Tbspfreshly squeezed lemon juice
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2 Tbsphoney
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1/4 ccotija cheese, crumbled (or feta)
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1/4 ccilantro, chopped
How to Make Caribbean Carrots
- Preheat oven to 375F. Line a baking sheet large enough to hold the carrots in one layer with parchment paper.
- Cut off all but one inch of the carrot tops. Peel the carrots. In a rectangular bowl, combine the oil, maple syrup, rum, and the spices. Adjust salt to your taste. Add the carrots to the bowl and toss them gently so they are completely covered with the marinade.
- Place the carrots on the baking sheet in a single layer. Reserve the leftover marinade. Roast the carrots until they are tender and beginning to brown, about 20-25 minutes depending on the size of your carrots. Turn them halfway through roasting time, brushing them with the reserved marinade. If they start to dry out during roasting, keep brushing them with the marinade.
- Meanwhile, combine the lemon juice and honey in a small bowl. When the carrots are done, remove tray from oven. Pour the lemon & honey over the carrots, turning to distribute.
- To serve, arrange the carrots on a serving dish and sprinkle with the crumbled cheese and the cilantro. Can be served hot or at room temperature.
