New York Times best-selling author, slow cooking expert, mom of three
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A Year of Slow Cooking

Saturday, March 29, 2008

CrockPot Honey and Cinnamon Glazed Carrots



Day 89.


mmmm. These taste like candy. Eleisia (link removed, the site isn't alive anymore) posted this recipe a few weeks ago during Slow Cooker Thursday and I knew right away that I needed to try it. I added cinnamon and omitted much of the ginger because the last time I used ginger, I ended up having to eat the whole dish myself.




The Ingredients.

4 cups of baby carrots (or fresh carrots, peeled and chopped in 2-inch chunks)
1/2 cup of orange juice
2 tablespoons honey
1 tablespoon butter
1/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper


The Directions.

I threw everything in together and cooked on high for 4 hours. When the time was up, I stirred to distribute the spices.

Very easy. If you have a longer slot of time to fill, cook on low--checking at about 6 hours. I like my carrots al dente, without any mush---but I know a lot of people like them softer.


The Verdict.

These were perfectly cooked and the flavor was fantastic. There was a hint of sweetness without being too sicky sweet.

The kids gobbled them up eagerly.

This would be a great take-a-long to a family dinner, or to serve with a holiday meal.

Thank you, Eleisia!


other fantastic vegetable side dishes you should make in your slow cooker:
 garlic baked potatoes
sweet potatoes with chili, cumin, and lime
winter roasted vegetables
creamed corn (this is light; not overly gloppy)
orange glazed beets
stewed tomatoes (these are really good, don't be scared)


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11 comments:

My Ice Cream Diary said...

Yummy. These sound perfect for a ham dinner.

John said...

this place is a Crock-Pot-O-Rama! (feel free to use that.)

Courtney said...

Yum, those look great, I may have to invest in a second, smaller crockpot for dishes like this. I only have the ginourmous one.

Anonymous said...

Did you know you can brown beef in the crockpot? I put the beef in an leave it go, stirring occasionally until it is all browned then I freexe it and use it later. Also, I saw the recipe for crockpot Gumbo, any ideas for crockpot Jambalaya?

mommyofatoz said...

These are yummy too! Although, I did make them with the ginger, but next time, I will be omitting most of it as well! But still, very good! Thanks!

bicky said...

These are amazing. I ate them on top of a bed of lettuce and drizzled the juice on top as dressing.

Sooooooooooo good!

I love your site!

audrey said...

on a search for crockpot carrots, after realizing i was out of brown sugar this easter morning, i found your site. made these to go with my beef brisket and they were yummy! rarely do i follow a recipe, but i did this time. i measured stuff?!? my husband, the anti-vegetable, even liked them.

i have 3 crockpots (and a little dipper), which most people think is crazy, but now i know i am not alone! i need to read through your summer posts for some ideas. i tend to hit a stone(ware) wall during the hot weather which leads to a lot of grilled hamburgers. anyway, thanks!!

Taylor in Texas said...

Okay, I tried these this weekend, and six hours on low - seven hours actually - was not nearly enough...very unfortunate, as I had a potluck, which I was late for because I had to take the carrots out of the crockpot, put them in a pot on the stove, and boil them on high with additional water for 15 minutes before they even approached softness. I thought it was my crockpot, but it works fine - the baby carrots simply did not cook fast enough. Yikes! Definitely recommend a full 8-10 cooking on these.

scifileslie said...

Made these as a last minute addition to Thanksgiving dinner. Well OK, it was a decision made in the morning. They were Wonderful! My new go to veggie dish.

Jenn said...

I decided to throw these in the crock pot last night on low to cook overnight. I like my carrots mushy, and after 9 hours on low they have just started to soften up. They taste great (I left out the ginger)! Now I just have to wait for them to reach that perfect texture. If you like them mushy definitely give them at least 10 hours. I cooked them ahead of time (don't need them until this afternoon), so I could be sure I'd get the texture right. I'm glad I did!

Theresa said...

Fabulous! Yum! They got done a little early and I'm afraid I'm going eat them all before dinner!

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