1.5poundscarrotspeeled, trimmed and cut into 1.5 inch pieces
4tablespoonshoney
4tablespoonsbuttercubed
1teaspoondried thyme
½teaspoonfine sea salt
Instructions
Place all ingredients in a 3.5 - 4 quart slow cooker.
Cook on HIGH for 3 hours, or until the carrots are tender. Lightly shake the crockpot WITHOUT removing the lid as soon as the butter has melted (about 15-30 minutes into cooking), to make sure the carrots are all coated.
To thicken the glaze, remove the lid and cook for another 10-15 minutes, stirring with a wooden spoon from time to time.
Video
Notes
Ingredient Notes:
Carrots: I just use regular old carrots and peel/slice them. You can absolutely use frozen sliced carrots, or baby carrots instead.Honey: You can use the same amount of brown sugar in place of the honey, if you prefer.Butter: The butter is absolutely delicious, but if you're fundamentally opposed to it, you can use your favorite heat-safe oil instead. Just a word of warning: Oils with a strong flavor will change the way this recipe tastes.
Cooking Tips:
Slow cooker size: Use a smaller crockpot – mine is just 3.5 quart. That way the carrots get a really nice glaze. In a large crockpot, you’ll want to make a double batch or you’ll risk a lot of burning.Cooking on LOW: If you need them to cook for longer, cook them on LOW for 5-6 hours instead of cooking them on HIGH.Double batch: To feed a crowd, you can double the recipe. Use a 5-6 quart slow cooker instead, the cooking time doesn't change.