Rum Roasted Carrots with a Garlic Drizzle
Simple, stunning, and just a splash of rum away from unforgettable.
Glossy, golden, and anything but ordinary
Think roasted carrots are predictable? Not anymore.
In this article, I’m sharing a humble side dish turned scene-stealer: Rum-Roasted Carrots with Garlic Drizzle. This simple recipe leans on pantry staples and one secret ingredient—Kōloa Gold Rum—to turn naturally sweet carrots into something richly caramelized, warmly spiced, and just a little mysterious.
The rum isn’t loud—it’s a background note of molasses, vanilla, and toasted sugar that enhances the vegetables without competing. The result? A dish that feels fancy enough for a dinner party, but easy enough for a Tuesday night.
Whether you serve them with roasted chicken, spoon them over a grain bowl, or pair them with a crisp salad and glass of wine, these carrots bring bold flavor with island flair—and they only take about 30 minutes from start to finish.
Servings: 4–6
Prep Time: 10 minutes
Cook Time: 25 minutes
Ingredients
For the Carrots:
2 lbs baby or small carrots, peeled or scrubbed, tops trimmed
1 tablespoon olive oil
2 tablespoons Kōloa Gold Rum
1 tablespoon honey or maple syrup (optional, but recommended)
1 teaspoon sea salt
½ teaspoon black pepper
½ teaspoon ground cumin (optional, for extra warmth)
For the Garlic Oil Drizzle (Optional):
2 garlic cloves, minced
2 tablespoons olive oil
1 teaspoon chopped fresh parsley
Instructions
1. Preheat the Oven
Set your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Prep carrots by peeling or scrubbing well and trimming tops. Leave them whole for a rustic presentation, or slice lengthwise for faster cooking and more surface area for caramelization.
2. Make the Rum Glaze
In a mixing bowl, whisk together olive oil, Kōloa Gold Rum, honey or maple syrup, sea salt, black pepper, and cumin if using. Toss the carrots in the glaze until thoroughly coated.
Flavor Tip: The honey (or maple) balances the sharpness of the rum and adds glossy caramel notes as it roasts.
3. Roast the Carrots
Spread the glazed carrots in a single layer on the prepared sheet pan. Roast for 20–25 minutes, flipping once halfway through.
You’re looking for tender carrots with crisped edges and a slightly sticky finish—the kind that makes you want to snack straight off the pan.
4. Make the Garlic Oil (Optional)
While the carrots roast, stir together the minced garlic, olive oil, and parsley in a small bowl. Let it sit to allow the garlic to infuse the oil.
Pro Tip: For a mellower flavor, heat the oil gently in a pan until the garlic is golden, then stir in parsley off heat.
5. Finish and Serve
Transfer roasted carrots to a serving platter. Drizzle with garlic oil just before serving for added depth and savory balance.
Serve warm, garnished with more parsley, citrus zest, or crumbled cheese if desired.
Why It Works
Roasting draws out the carrots’ natural sugars, and Kōloa Gold Rum amplifies that transformation with notes of molasses and light vanilla. The alcohol evaporates in the oven, leaving behind warmth and subtle sweetness—not rum flavor, but an enhanced depth that lingers just enough to make people say, “What’s in this?”
The honey adds shine and balance. The cumin, if used, plays off the rum’s oaky edge. And the garlic drizzle? It’s a final savory flourish that ties the dish together.
What About the Alcohol?
Yes, this recipe uses Kōloa Gold Rum, but it’s completely cooked off during roasting:
The alcohol evaporates at high heat
Only the flavor-enhancing esters and aromas remain
The finished dish is family-friendly and perfectly balanced
Prefer to skip it? Sub with a tablespoon of orange juice and a splash of vanilla extract for a different—but still delicious—result.
Flavor Twists & Pro Tips
Use rainbow carrots for a vibrant, multicolor presentation
Add orange zest before roasting or drizzle with a little fresh citrus afterward for brightness
Try parsnips or sweet potatoes for a deeper root veg mix
Top with crumbled feta or goat cheese for a creamy, salty contrast
Sprinkle with pistachios or hazelnuts for added crunch
Pairing Suggestions
Serve with:
Roasted chicken or pork tenderloin
Quinoa bowls with lemon tahini drizzle
Grilled tofu or pan-seared salmon
Lentil pilaf or farro with herbs
To sip:
Ginger-lime spritzer
Chilled rosé or Sauvignon Blanc
Coconut mojito or hibiscus iced tea
To finish:
Coconut panna cotta
Mango sorbet with fresh mint
A square of dark chocolate with a pour of Kōloa Spiced Rum
Want to share your take or see how others are using it?
Join the conversation in the Community Chat—it’s where flavor, ideas, and island inspiration come together.
Let’s Bring Island Flavor to Your Table
If this recipe has you rethinking rum as a secret ingredient—you’re not alone.
Every month, I share two exclusive rum-infused recipes for Paid Subscribers, along with full access to a growing library of cocktails, savory mains, sweet bakes, and sides like this one. Cooking with rum isn’t about being fancy—it’s about bringing more personality, depth, and joy to the food you love.
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Mahalo nui loa,
Nicole
The Island Spirit Kitchen