Honey Slow Cooker Carrots (Print Version)
# Ingredients:
→ Main Ingredients
01 -
¼ tsp. salt
02 -
3 Tbsp. honey
03 -
3 Tbsp. brown sugar, packed
04 -
3 Tbsp. butter, sliced into 8 pieces
05 -
2 lbs. baby carrots
06 -
¼ cup water
→ Garnish
07 -
Optional fresh herbs like rosemary, thyme, or dill, chopped
# Instructions:
01 -
Put the carrots, water, butter, salt, honey, and brown sugar in your 6-quart slow cooker.
02 -
Set the slow cooker to Low for 6-8 hours or High for 5-6 hours. Stir them after about 4-5 hours and keep cooking until a fork easily goes through the carrots.
03 -
Want a thicker glaze? Keep the lid off the slow cooker and let it cook on High another 30 minutes to let the extra liquid cook off.
04 -
Move the carrots to a serving plate, sprinkle with optional herbs if you like, and serve while warm.
# Notes:
01 -
Getting ahead: If using whole carrots, go ahead and peel/chop them up 1-2 days early. Or, measure the rest of the ingredients and store them in a sealed container until needed.
02 -
Storing leftovers: Pop any extra carrots into an airtight container to keep in the fridge for 3-4 days or freeze them for 3-6 months.
03 -
Reheating: Warm them back up in a skillet over medium heat, or just microwave until they're hot.