Description
Tender baby carrots slow-cooked to perfection in a sweet and buttery brown sugar glaze. This effortless crockpot side dish is a crowd-pleaser for holidays and weeknight dinners alike.
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. Place baby carrots and water in a 4-qt or larger crockpot.
- 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 through.
- 5. When carrots are fork-tender, transfer to a serving dish using a slotted spoon.
- 6. If desired, reduce remaining cooking liquid in a saucepan over medium heat for 2-3 minutes to thicken, then drizzle over carrots.
- 7. Garnish with fresh parsley before serving.
Notes
For extra flavor, add 1/4 tsp ground ginger or 1 tbsp orange zest to the glaze. Leftovers keep refrigerated for 3-4 days. Can substitute regular carrots cut into 2-inch pieces.