Description
These tender baby carrots are slow-cooked to perfection with a sweet and buttery glaze, making them the perfect side dish for any meal. The crockpot does all the work, leaving you with minimal effort and maximum flavor.
Ingredients
Scale
For the Crust:
- For the carrots:
- 2 pounds baby carrots
- 1/2 cup water
- For the glaze:
- 1/2 cup packed brown sugar
- 1/4 cup unsalted butter, melted
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- For garnish:
- 2 tablespoons chopped fresh parsley
Instructions
1. Prepare the Crust:
- Place the baby carrots and water in the crockpot.
- In a small bowl, mix together the brown sugar, melted butter, cinnamon, salt, and nutmeg until well combined.
- Pour the glaze mixture over the carrots in the crockpot and stir to coat evenly.
- Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours, stirring occasionally, until the carrots are tender.
- Once cooked, transfer the carrots to a serving dish and spoon any remaining glaze from the crockpot over the top.
- Garnish with chopped fresh parsley before serving.
Notes
For a thicker glaze, you can transfer the liquid from the crockpot to a small saucepan after cooking and simmer for a few minutes until reduced. Then pour it back over the carrots before serving. This dish can be kept warm in the crockpot on the ‘WARM’ setting for up to 1 hour before serving.