Crockpot Glazed Carrots (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 lbs. baby carrots
02 -
¼ cup water
03 -
3 Tbsp. brown sugar, packed
04 -
3 Tbsp. honey
05 -
3 Tbsp. butter, cut into 8 cubes
06 -
¼ tsp. salt
→ Garnish
07 -
Chopped fresh herbs (thyme, rosemary or dill), optional
# Instructions:
01 -
Place carrots, water, brown sugar, honey, butter and salt in a 6-quart slow cooker.
02 -
Set slow cooker to High for 5-6 hours or Low for 6-8 hours. Stir carrots after 4-5 hours and continue cooking until carrots are fork tender.
03 -
For a thicker glaze, remove the lid of the slow cooker and allow to cook on high for an additional 30 minutes to allow some of the liquid to evaporate.
04 -
Transfer glazed carrots to a serving dish, garnish with chopped fresh herbs if desired, and serve warm.
# Notes:
01 -
To Prep-Ahead: If using whole carrots, peel and chop them 1-2 days in advance. Alternatively, measure all ingredients and store in a sealed container until ready to cook.
02 -
To Store: Keep leftover carrots in an airtight container for up to 3-4 days in the refrigerator or freeze for up to 3-6 months.
03 -
To Reheat: Warm in a skillet over medium heat or in the microwave until heated through.