Crockpot Carrots
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Crockpot Carrots
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These crockpot carrots will become fork-tender from slowly cooking in your crockpot all day. The carrots have a delicious sweet and savory flavor from the sticky honey and bold garlic, all slathered in butter. They are the perfect side for your next Thanksgiving or Easter feast.
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Ingredients
- 2 pounds whole carrots
- ½ cup unsalted butter, cubed
- 3 tablespoons honey
- 2 teaspoons minced garlic
- 1 teaspoon chopped parsley, plus more for garnish
- ½ teaspoon salt
- 2-3 cracks freshly ground black pepper
Instructions
- Peel and cut the 2 pounds whole carrots into 1-1 ½ inch pieces and place them in the bottom of a 4-quart crockpot.
- Add ½ cup unsalted butter,3 tablespoons honey, 2 teaspoons minced garlic, 1 teaspoon chopped parsley,½ teaspoon salt, and 2-3 cracks freshly ground black pepper on top.
- Cook on HIGH for 1 ½ hours, or on LOW for 2 ½-3 hours, or until the carrots are fork tender. Top with a little more chopped parsley before serving.
Nutrition Information
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Calories
174kcal
(9%)
Carbohydrates
18g
(6%)
Protein
1g
(2%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.5g
Cholesterol
31mg
(10%)
Sodium
226mg
(9%)
Potassium
377mg
(11%)
Fiber
3g
(12%)
Sugar
12g
(24%)
Vitamin A
19301IU
(386%)
Vitamin C
7mg
(8%)
Calcium
44mg
(4%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 174 kcal
% Daily Value*
| Calories | 174kcal | 9% |
| Carbohydrates | 18g | 6% |
| Protein | 1g | 2% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 31mg | 10% |
| Sodium | 226mg | 9% |
| Potassium | 377mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 12g | 24% |
| Vitamin A | 19301IU | 386% |
| Vitamin C | 7mg | 8% |
| Calcium | 44mg | 4% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
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