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2 pounds of baby carrots
1/4 cup of melted unsalted butter
1 and a third cups of packed brown sugar
3/4 teaspoon of ground cinnamon, 1/2 teaspoon of salt, and 3 tablespoons of honey
one-fourth teaspoon of vanilla essence
- If desired, decorate with fresh parsley
How to Follow
You should start by adding the tiny carrots to the slow cooker.
2. Melt the butter and whisk in the brown sugar, honey, salt, and powdered cinnamon in a large bowl until thoroughly blended.
Third, coat the carrots evenly with the butter and sugar mixture before placing them in the slow cooker.
4. Once the carrots reach the tenderness you like, cover and simmer on low for three to four hours.
5. After the carrots are cooked, mix them well to disseminate the glaze, and then toss in the vanilla essence.
Serve hot straight from the slow cooker with a sprinkle of fresh parsley, if desired.
Tips and Variations: To give the glaze a zesty edge, mix in a little orange juice or zest with the other ingredients.
The sweetness goes well with a little of spice, so feel free to add nutmeg or ground ginger if you want.
- A If you need to feed more people, this dish may be simply doubled or tripled. Be sure there's enough space in your slow cooker for all those carrots!
Preparing the carrots the night before and storing them in the fridge is a great time saver on hectic days. The next day, you can toss them with the glaze in the slow cooker and be good to go!
- A Dislike little carrots? Of course! You may make your own candy by peeling and slicing normal carrots into thick slices and then putting them in a slow cooker. - The following day, you may reheat or serve cold with a fresh salad for an extra sweet crunch if you have any leftovers.
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