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Bowl of baby carrots glazed with brown sugar, rum, and marmalade.



An easy side dish recipe that is sweet,  little savory and very delicious.  Baby carrots that are steamed and glazed with a rum and marmalade glaze are a great and easy recipe to add to your holiday table.



2 pounds fresh baby carrots

2/3 cup orange marmalade

⅓ cup spiced rum

2 tablespoons brown sugar

2 tablespoons butter

Chopped fresh parsley for garnish


In a large saucepan, place a steamer basket over 1-inch of water. Place the carrots in the basket and cover the saucepan.  Bring the water to a boil. Reduce the heat to maintain a low boil and steam the carrots until they are crisp-tender, about 12 to 15 minutes.

Meanwhile, while the carrots steam, use a small saucepan to combine the marmalade, rum, brown sugar, and butter.  Cook over medium-high heat, stirring constantly until the mixture starts to boil. Reduce heat to medium and simmer, stirring often, until the glaze is reduced by about half and is thickened.

Place the carrots into a large bowl.  Pour the hot glaze over the carrots and toss gently to coat.  Spoon the carrots and glaze into a serving bowl. Sprinkle with chopped parsley.  Serve warm.

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Side Dish
  • Method: Steam
  • Cuisine: American

Keywords: easy side dish, side dish recipe, side dish, carrot recipes, holiday recipes, Thanksgiving recipes