Rum Raisin Glazed Carrots

I love carrots! Raw, shredded, cooked, any way you can think to cook them I’ll eat them. I always have fresh carrots on hand and make them at least 3 times a week.

Think about how great the carrots cooked in the juice of a pot roast taste. Or how about the cool crispy sweetness of a shredded carrot raisin salad?

This is my idea of a shredded carrot raisin salad. It has all of the elements of that great summer time salad, but I added my own little twist. By adding dark rum and the zing of soy and ginger, I came up with this delicious asian style side dish. It's perfect for a quick weeknight side and it's a good way to get some extra fruit into your diet. Serve it over rice with chicken or pork, everyone will love it!

Rum Raisin Glazed Carrots

1 pound fresh carrots, peeled and sliced into 1/2 inch coins
1 cup raisins
1 8 ounce can pineapple tidbits
2 tablespoons soy sauce
2 tablespoons honey
2 tablespoons dark rum
1 tablespoon grated ginger

In a medium saucepan on medium heat add the carrots, raisins and the pineapple (including juice). Cover and let steam about 10 minutes or until the carrots are just beginning to soften. Add a little more water if necessary. Remove from the pan and set aside.

Return the pan to medium heat and add the soy sauce, honey, rum and ginger. Bring to a boil and cook until thick and bubbly. Return the carrot mixture to the pan and cook until carrots are done. Enjoy!