Description
Deliciously sweet and tender Crockpot Glazed Carrots cooked slowly to perfection with a buttery, honey-brown sugar glaze and a hint of salt, finished with fresh herbs for a flavorful side dish.
Ingredients
Scale
Carrots
- 2 pounds baby carrots
Glaze
- ¼ cup water
- 3 tablespoons packed brown sugar
- 3 tablespoons honey
- 3 tablespoons butter, cut into 8 cubes
- ¼ teaspoon salt
Garnish
- Chopped fresh herbs (thyme, rosemary, or dill), optional
Instructions
- Combine Ingredients: Place the baby carrots, water, packed brown sugar, honey, butter cubes, and salt into a 6-quart slow cooker. Mix gently to distribute the ingredients evenly.
- Cook in Crock-pot: Set your slow cooker to High for 5 to 6 hours or Low for 6 to 8 hours. After 4 to 5 hours, stir the carrots to ensure even cooking. Continue cooking until the carrots are fork tender. For a thicker glaze, remove the lid and cook on High for an additional 30 minutes to evaporate some of the liquid.
- Serve: Spoon the glazed carrots into a serving dish, sprinkle with freshly chopped thyme, rosemary, or dill if desired, and enjoy this sweet, buttery side dish.
Notes
- Using baby carrots makes preparation quick and easy, but you can use peeled and cut regular carrots as well.
- For a thicker glaze without an extra cooking step, reduce the amount of water slightly.
- Fresh herbs add a lovely aromatic touch but are optional depending on your preference.
- This dish pairs wonderfully with roasted meats or as part of a holiday meal.
- Leftovers can be refrigerated for up to 4 days and reheated gently before serving.
