Crockpot Glazed Carrots Recipe
Quickly prep this Crockpot Glazed Carrots recipe with baby carrots, butter, honey, and brown sugar in less than 5 minutes! It's a side dish worthy of the holiday table and simple enough for busy weeknights!
Servings: 8 servings
Ingredients
- 2 lbs. baby carrots
- ¼ cup water
- 3 Tbsp. brown sugar packed
- 3 Tbsp. honey*
- 3 Tbsp. butter* cut into 8 cubes
- ¼ tsp. salt
- Chopped fresh herbs optional
Instructions
- Combine Ingredients: Place carrots, water, brown sugar, honey, butter and salt in a 6-quart slow cooker.2 lbs. baby carrots, ¼ cup water, 3 Tbsp. brown sugar, 3 Tbsp. honey*, 3 Tbsp. butter*, ¼ tsp. salt
- Cook in Crock-pot: Set slow cooker to High for 5-6 hours or Low for 6-8 hours. Stir carrots after 4-5 hours and continue cooking until carrots are fork tender. (If you want a thicker glaze, remove the lid of the slow cooker and allow to cook on high for an additional 30 minutes to allow some of the liquid to evaporate.)
- Serve glazed carrots with chopped thyme, rosemary or dill and enjoy!Chopped fresh herbs
Notes
Meal Prep and Storage
- To Prep-Ahead: If you are peeling and chopping whole carrots, you can do that a day or two in advance. Additionally, you can also measure out all of the ingredients you will need, store them in a gallon-sized ziplock container, and add them to your slow cooker on the day of serving.
- To Store: Keep leftover carrots in an airtight container for up to 3-4 days in the refrigerator. Or, freeze these carrots in a freezer-safe container for up to 3 to 6 months.
- To Reheat: You can warm these back up in a skillet or in the microwave.
Nutrition
Calories: 117kcal | Carbohydrates: 19g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 190mg | Potassium: 276mg | Fiber: 3g | Sugar: 15g | Vitamin A: 15776IU | Vitamin C: 3mg | Calcium: 42mg | Iron: 1mg
