|Nutritional Guidelines (per serving)|
If you don't want to use baby carrots, you can peel 4 to 5 large carrots, slice them lengthwise or cut them into chunks, and use them in this simple recipe. This three-ingredient recipe for easy crockpot glazed carrots is delicious.
With baby carrots, preparation is so easy. All you have to do is open the bag and use the carrots. You should remove any that look shriveled or are split because they won't look as nice in the finished dish.
If you're ever lucky enough to find real baby carrots in the market - young carrots with the tops still attached, use them in this recipe. Just cut off the leafy tops, leaving some of the green stem attached, scrub the carrots and cook. Sometimes you can find carrots of different colors, especially in coops and organic markets. They are beautiful and delicious.
This is an excellent side dish to serve when you're grilling a steak or chicken, or during the holidays. The slow cooker is a great way to free up your oven for baking rolls or side dishes or roasting the Thanksgiving turkey or Christmas ham.
You can cook other root vegetables using this method too. Think about cooking parsnips or turnips, or cook sweet potatoes this way for Thanksgiving. Just peel them and slice them into thin strips or into chunks. Use the same amounts and the same ingredients. You could add some spices or herbs to this recipe as well. Cinnamon or nutmeg would be delicious, or go the spicy route and add some cayenne pepper, crushed red pepper flakes, or minced jalapeño peppers.
Serve along with a meatloaf, a roasted chicken, or broiled fish in the fall and winter for an easy and delicious meal.
- 2-pound bag baby carrots
- 1-1/2 cups water
- 1/4 cup honey
- 2 tablespoons butter
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Combine carrots and water in a 3 to 4-quart crockpot. Cover and cook on low for 6-8 hours or until carrots are tender when pierced with a fork.
Drain carrots by scooping them out with a slotted spoon and placing them in a bowl. You can then scoop out the hot water (be careful!) with a ladle or measuring cup with a long handle. Or carefully, using hot pads or oven gloves, lift up the slow cooker insert and drain the carrots into a colander. Put the empty insert back into the heating element.
Return the carrots to the slow cooker. Stir in honey, butter, salt and pepper and mix gently but well.
Cover and cook on low 30 minutes until glazed. Serve immediately.