Slow Cooker Honey Cinnamon Carrots
Since Halloween is finished and even however we are surrounded by Christmas in the stores, on the television and on the radio, but I am resolved to welcome this significant lot of gratitude and Thanksgiving. So I’ve been mulling over and organizing Thanksgiving dinner. We are celebrating in Utah this year so I don’t have a great arrangement of intending to do but I will get a nourishment assignment. Presumably the biggest issue at my house on Thanksgiving is stove space. Lamentably, I just have one oven and limited stovetop space so I have taken in a few tricks to ensure everything gets cooked at the same time and one of those tricks is using my slow cooker! Using your slow cooker for some of your side dishes is the ideal solution to too little cooking space. Simply put the carrots into the slow cooker. Incorporate the sugar blend and allow it to cook on high for 3-4 hours. Simple! I love the combo of the sweet that comes from the nectar and the cinnamon spice. I strained off the juice and a while later put it in a container and boiled it until it decreased down and subsequently covered the carrots with it.
I garnished them with a bit of fresh parsley and they are table commendable. I’m sure I don’t need to uncover to you that slow cookers just make life easier. Sometimes they infer that dinner is readied when you are, without the 5:00 what-the-damnation am-I-going-to-make issue or the tumultuous evening cooking rush. Different times, slow cookers proportionate salvation when occasion menu summit has you short on oven space and stovetop real estate. The last case is the spot these Slow Cooker Honey Cinnamon Carrots come in. Have you heard that Easter is straightforwardly around the corner? Undoubtedly, my friends, these sweet and glossy little beauties would make the ideal reinforcement to ham. Their cinnamon-kissed nectar butter coat makes them wonderful, but addictive. We should just insinuate them as carrot candy starting now and into the foreseeable future, all of you.
The blend of nectar and cinnamon always reminds me of a sopapilla, yet cinnamon gives carrots an almost sweet potato casserole or pumpkin pie-like quality. So guess what that means? This recipe is not limited to Easter. It would also be a predominant reinforcement to Thanksgiving or Christmas dinner. So far as that is concerned, this is not simply an occasion recipe! I have most likely that your family would be thrilled to stack their plates with some Slow Cooker Honey Cinnamon Carrots on any ol’ Tuesday.
How to Make Crock Pot Carrots
Presently for a few recipe notes. To get obvious unusual, these carrots are so easy to make. They’re initially slow cooked in condensed butter, a bit of salt, and a discretionary splash of whiskey, which adds a layer of flavor without making the carrots unmistakably taste like whiskey. In addition, I should know, because I strongly dislike whiskey and would not value these carrots if they tasted like it. But they don’t, so I do, and I figure you will, as well! (Confused a great deal?)
After the carrots are tender, splendid nectar is stirred in, alongside cinnamon and a bit of unadulterated vanilla concentrate. These get together with the butter to create a glorious covering. Starting there, you can just set your slow cooker to WARM until supper time. Tenderly stir the carrots before serving, and recall an additional sprinkle of covering over your plated carrots, because of cinnamonhoneybutterYUM.
Speaking of stirring, I need to quickly clarify the photos going with this post. I actually cooked my carrots in an enormous, oval, 6-quart slow cooker. I just transferred them to this smaller, 3-quart slow cooker for photography purposes, because the carrots were down at the base of the greater slow cooker and it was difficult to take pictures with those shadows.
While the carrots would have easily fit in my smaller slow cooker, I supported cooking them in my greater model because it gave me room to painstakingly stir them subsequent to including the nectar. By that point, of course, the carrots were soft and tender, and a small, swarmed slow cooker could have resulted in them getting adventitiously slashed up while endeavoring to consolidate the sticky nectar with a spoon. I most likely wouldn’t have contemplated slightly assaulted carrots if we were just going to eat them, but again, blog photos. It’s really up to you as to what size slow cooker to use, but I think the carrots are a bit easier to stir in a greater one.Print
Since Halloween is finished and even however we are surrounded by Christmas in the stores, on the television and on the radio, but I am resolved to welcome this significant lot of gratitude and Thanksgiving. So I’ve been mulling over and organizing Thanksgiving dinner. We are celebrating in Utah this year so I don’t have a great arrangement of intending to do but I will get a nourishment assignment.
- 2 pounds baby carrots OR whole carrots (peeled & sliced into 2-inch chunks)
- 3/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 tablespoon bourbon whiskey (optional)
- 1/4 cup 1/2 stick melted butter
- 1/2 teaspoon pure vanilla extract
- 1/4 cup honey
- Place carrots in the bottom of a slow cooker (I used a 6-quart…choose a size that’s large enough to allow room for stirring). Stir salt and bourbon into the melted butter. Pour over the carrots in the slow cooker and toss until evenly coated. Cover and cook for 6 to 8 hours on LOW (or 3 to 4 hours on HIGH) until carrots are tender.
- Drizzle cooked carrots with honey and vanilla and sprinkle with cinnamon. Gently stir until carrots are evenly coated with butter/honey/cinnamon mixture. Set slow cooker to WARM until ready to serve and stir well before stirring.
Adding 1 tablespoon bourbon does not make these carrots taste like whiskey. However, feel free to stir in additional bourbon if you’d like a stronger, more noticeable flavor.
- Category: Side Dish
- Cuisine: American
Keywords: Slow Cooker Honey Cinnamon Carrots