Description
These Crock Pot Sweet Carrots are an easy and delicious side dish featuring tender baby carrots cooked slowly in a sweet and buttery cinnamon-honey glaze. Perfectly soft with a hint of warmth from the spices, they make a wonderful addition to any meal, especially during holiday dinners or casual family gatherings.
Ingredients
Scale
Carrots
- 2 pounds baby carrots, peeled
Sweet Glaze
- 1/2 cup brown sugar, packed
- 1/4 cup unsalted butter, melted
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup honey
- 1/2 cup water
Instructions
- Prepare the glaze: In a large bowl, combine the brown sugar, melted butter, ground cinnamon, salt, black pepper, honey, and water. Mix until well combined to create a flavorful sweet glaze.
- Coat the carrots: Add the peeled baby carrots to the bowl, tossing them thoroughly so each carrot is evenly coated with the glaze mixture.
- Transfer to Crock Pot: Pour the coated carrots and glaze into the Crock Pot, spreading them out evenly to ensure uniform cooking.
- Cook low and slow: Cover the Crock Pot with the lid and cook on low heat for 4 to 5 hours, allowing the carrots to become tender and absorb the sweet flavors.
- Stir midway: About halfway through the cooking time, give the carrots a gentle stir to redistribute the glaze and enhance flavor consistency.
- Serve warm: Once the carrots are tender and cooked through, serve them warm as a delightful, sweet side dish.
Notes
- For a stronger cinnamon flavor, increase the ground cinnamon by 1/2 teaspoon.
- If you prefer a thicker glaze, cook uncovered for the last 30 minutes to allow some liquid to evaporate.
- Baby carrots can be substituted with sliced regular carrots if needed, but adjust cooking time accordingly.
- This recipe pairs beautifully with roasted meats or holiday mains like turkey or ham.
- To keep the carrots warm before serving, switch the Crock Pot to the ‘warm’ setting after cooking.
