Roasted Carrots with a Garlic Drizzle

Glossy, Golden, and Anything But Ordinary

Carrots with depth, shine, and island flair

There are side dishes you serve to fill the table, and then there are side dishes that make people pause mid-bite and ask, “What’s in this?” These Rum-Roasted Carrots with Garlic Drizzle fall firmly in the second category.

Carrots are usually the dependable, humble choice. They show up glazed at the holidays, tucked into a roast, or maybe sliced into a weeknight salad. But when you give them a little island spirit, they transform. The natural sweetness deepens, the edges caramelize beautifully, and that splash of Kōloa Gold Rum works its quiet magic.

This rum is not about being boozy. The alcohol cooks off in the oven, leaving behind only warmth, subtle vanilla, and a hint of molasses that wraps around each carrot like sunshine after rain. Add a drizzle of garlicky oil at the end and suddenly a simple root vegetable tastes layered, rich, and anything but ordinary.

This is the kind of dish that plays equally well at a casual Tuesday dinner or a weekend gathering with friends. It feels elegant but never fussy. It is proof that small details make a big difference, and that one spirited ingredient can turn something familiar into something worth savoring.