Description
Tender baby carrots slow-cooked to perfection in a sweet and buttery brown sugar glaze. This effortless crockpot side dish pairs beautifully with roasted meats or holiday dinners.
Ingredients
Scale
For the Crust:
- For the Carrots:
- 2 lbs baby carrots
- 1/2 cup water
- For the Glaze:
- 1/2 cup packed brown sugar
- 1/4 cup unsalted butter, melted
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/4 tsp ground nutmeg
- For Garnish:
- 2 tbsp chopped fresh parsley
Instructions
1. Prepare the Crust:
- 1. Add baby carrots and water to the crockpot, spreading them evenly.
- 2. In a small bowl, whisk together brown sugar, melted butter, cinnamon, salt, and nutmeg until smooth.
- 3. Pour glaze mixture over carrots and stir gently to coat.
- 4. Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours, stirring once halfway.
- 5. Before serving, transfer carrots to a serving dish using a slotted spoon. Drizzle with remaining glaze from the pot.
- 6. Garnish with fresh parsley and serve warm.
Notes
For a thicker glaze: After cooking, transfer liquid to a saucepan and simmer for 3-5 minutes until reduced. Pour back over carrots before serving. Can substitute honey for brown sugar if preferred.