CARIBBEAN CARROTS

Caribbean Carrots image

Provided by Lori Loucas

Time 35m

Number Of Ingredients 11

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1 bunch small carrots, tops attached
1/4 c extra virgin olive oil
1/4 c maple syrup (or honey)
1/2 c goslings dark rum (or any dark rum)
1 1/2 tsp ground cumin
1 tsp cayenne (or to taste)
1/2 tsp salt (to taste
2 Tbsp freshly squeezed lemon juice
2 Tbsp honey
1/4 c cotija cheese, crumbled (or feta)
1/4 c cilantro, chopped

Steps:

1. Preheat oven to 375F. Line a baking sheet large enough to hold the carrots in one layer with parchment paper.
2. 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.
3. 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.
4. 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.
5. 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.