Carrots - Rum & Honey Roasted Cayenne Cumin

By Joan_Z

Can be made 1 day ahead, chilled for storage, and then served room temperature.

Best served with stalks on so people can use their fingers. Can substitute rum & maple syrup with tequila & agave or bourbon & honey

Ingredients

• 50 medium carrots with green tops (about 6 1/2 lbs)
• 1 cup dark rum (or bourbon or tequila)
• 1/2 cup each maple syrup (or molasses, agave or honey) and extra virgin olive oil
• 1 1/2 to 2 tsp. cayenne pepper
• 1 Tbsp ground cumin
• 1 Tbsp kosher salt
• 1 cup each crumbled feta cheese & chopped cilantro
• 1/2 cup lemon juice
• 1/2 cup honey

Preparation

Step 1

Preheat oven to 375

Trim carrot greens to about 2 inches, then scrub or peel and heap into 2 rimmed baking sheets.

Mix rum, maple syrup and oil and pour over carrots. Mix cayenne, cumin and 1 Tbsp salt, sprinkle over carrots and turn them with your hands so everything gets distributed. Divide among 4 rimmed baking pans in a single layer.

Roast carrots (in 2 batches if you only have 1 oven) until thoroughly tender and browned for 45-50 minutes. Roll them over halfway through to brown evenly. If the pan starts getting dry, splash in 1/4 to 1/2 cup water.

Heap a layer of carrots on a rimmed serving platter. Scatter half of feta over them, then half of cilantro. Add remaining carrots, then drizzle with juices from pan. Mix lemon, honey and salt to taste and drizzle that on as well. Sprinkle with rest of feta and cilantro.