CrockPot Honey and Cinnamon Glazed Carrots

Day 89.

mmmm. These taste like candy. Eleisia (link removed, the site isn't alive anymore) posted this recipe a few weeks ago during Slow Cooker Thursday and I knew right away that I needed to try it. I added cinnamon and omitted much of the ginger because the last time I used ginger, I ended up having to eat the whole dish myself.

The Ingredients.

4 cups of baby carrots (or fresh carrots, peeled and chopped in 2-inch chunks)

1/2 cup of orange juice

2 tablespoons honey

1 tablespoon butter

1/4 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper

The Directions.

I threw everything in together and cooked on high for 4 hours. When the time was up, I stirred to distribute the spices.

Very easy. If you have a longer slot of time to fill, cook on low--checking at about 6 hours. I like my carrots al dente, without any mush---but I know a lot of people like them softer.

The Verdict.

These were perfectly cooked and the flavor was fantastic. There was a hint of sweetness without being too sicky sweet.

The kids gobbled them up eagerly.

This would be a great take-a-long to a family dinner, or to serve with a holiday meal.

Thank you, Eleisia!


other fantastic vegetable side dishes you should make in your slow cooker:
 garlic baked potatoes
sweet potatoes with chili, cumin, and lime
winter roasted vegetables
creamed corn (this is light; not overly gloppy)
orange glazed beets
stewed tomatoes (these are really good, don't be scared)