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