Description
Tender baby carrots slow-cooked to perfection in a sweet and buttery brown sugar glaze. This easy crockpot side dish is perfect for holidays or weeknight 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 ground nutmeg
- 1/4 tsp salt
- For garnish:
- 2 tbsp chopped fresh parsley
Instructions
1. Prepare the Crust:
- 1. Place baby carrots in the crockpot and add water.
- 2. In a small bowl, mix together brown sugar, melted butter, cinnamon, nutmeg, and salt until well combined.
- 3. Pour the glaze mixture over the carrots and stir to coat evenly.
- 4. Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours, stirring once halfway through.
- 5. When carrots are tender, transfer to a serving dish using a slotted spoon.
- 6. If desired, reduce remaining liquid in crockpot on HIGH for 10 minutes to thicken, then drizzle over carrots.
- 7. Garnish with fresh parsley before serving.
Notes
For extra flavor, add 1 tbsp orange zest to the glaze. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently in microwave.