Doesn’t get much better than caramelized root vegetables. This is one of my favorite things to whip up.
First, you’ll want to toast some almond slivers (375 degrees for approx ten to fifteen minutes, until lightly browned
Peel, tip, and halve your carrots. Cut them on a bias (lets say about a 45 degree angle) nice moderately thin, or it’ll take too long to cook the carrots. You can parboil the carrots before starting I you wish, to make the caramalizing process a bit more expedient. Sautée carrots in clarified butter, until they start to lightly brown, season with salt, pepper, and ground ginger. Add some whole butter, a good amount of brown sugar, and keep stirring to keep the sugar from burning. Once the sugar starts sticking, deglaze the pan with spiced run of your choice, as the rum reduces, occasionally stir carrots until a nice even glaze covers them. Add toasted almonds, and a little fresh orange juice, if ya have any. Serve immediately. And enjoy.