Crockpot Carrots
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Crockpot Carrots
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Crockpot carrots glazed with honey and orange are easy, tender, and scrumptious! Kid friendly and perfect for weeknight dinners and holidays.
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Ingredients
- 2 pounds carrots (do not use baby carrots)
- 3 tablespoons unsalted butter
- ¼ cup honey
- Zest of 1 orange
- ½ teaspoon kosher salt
- fresh parsley for garnish
Instructions
- Peel the carrots and slice into 1 1/2-inch chunks. Set aside.
- In a small saucepan or a microwave-safe bowl, melt the butter. Pour into the bottom of a 4-quart or larger slow cooker. Add the honey, orange zest, and salt, then stir to combine. Add the carrots and stir to coat.
- Cover the slow cooker and cook on low for 4-6 hours or high for 2-3 hours until tender, stirring once halfway through. Serve warm, garnished with parsley.
Notes
- TO MAKE AHEAD: Carrots can be peeled and sliced up to 2 days in advance.
- TO STORE: Store leftovers in the refrigerator—the butter will harden on the outside but melt again and be delicious when the leftover carrots are reheated.
Nutrition Information
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Serving
1(of 8)
Calories
118kcal
(6%)
Carbohydrates
20g
(7%)
Protein
1g
(2%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Cholesterol
11mg
(4%)
Fiber
3g
(12%)
Sugar
17g
(34%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 118 kcal
% Daily Value*
| Serving | 1(of 8) | |
| Calories | 118kcal | 6% |
| Carbohydrates | 20g | 7% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 11mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 17g | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
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