About: I am a 82-year-old self-proclaimed Chef who has spent most of his life in the hotel/resort tourism industry. I have traveled up and down the east coast of the United States from New York to Key West, and from …



  1. 1/2 Stick Unsalted butter
  2. 1 Pound Carrots, Peel if desired, sliced on the bias about 1/2" thick
  3. 1/2 Cup Frozen Peas
  4. 1/2 Cup Spiced Rum
  5. 1/2 Cup Splenda Brown Sugar Blende
  6. 1/2 tsp Salt (more if you so desire)
  7. Freshly ground black pepper


Melt 1TBS butter in a large skillet over high heat

Add Carrots to pan (Do not crowd pan; add in two batches if necessary) and cook for about 2 minutes; then remove carrots from skillet.

Pour Rum into the pan (be very careful; the pan is hot and the rum is flammable) and allow it to reduce for about 30 seconds; then reduce the heat to medium and add the remaining butter. When the butter is melted, sprinkle the brown sugar blend over the top; stir and add the carrots back to the pan. Cover and cook for about 5 minutes.

While the carrots are cooking, place the frozen peas in a strainer and rinse under tap water for a few seconds to help them to thaw out.

Remove the lid from the pan and add S&P. Continute to cook until the carrots are almost done and the glaze has thickened (another 5 or 6 minutes, or until the carrots are almost tender (I like mine a bit "crunchy"). Then add the peas and cook for a additional 2 or 3 minutes, or until the peas are tender.

Pour into a serving bowl and serve with your entree!


1 Serving of this recipe has an estimated 312 calories and 35 carbs; high for me, but really, really, good. I could almost drink the liquid, the juice in the pan, the pot liquor (very appropriate).

NOTE: I was inspired to create this recipe after reading the Pioneer Woman's WHISKEY GLAZED CARROTS (the