Ingredients
- 4 pounds baby carrots rinsed
- 1/2 cup light brown sugar
- 3 tbsp pure maple syrup or honey
- 1 tsp salt plus more to taste
- 1/2 tsp black pepper plus more to taste
- 1 tbsp fresh rosemary chopped + stalks to lay on top (optional, if you have extra)
- 1/2 cup unsalted butter sliced
- 2 cloves garlic minced
Method
- To the slow cooker add the carrots. Sprinkle the brown sugar and all of the seasonings over top. Pour in the maple syrup and mix together.
- Place the slices of butter over the top of the carrots.
- Cover and cook on high for 4 hours.
- Add more salt and pepper to taste and enjoy!
Nutrition
Notes
- Refrigerate leftovers up to 5 days
- These carrots definitely need to cook for 4 hours on high to be tender, you can also cook for 8 hours on low if you have more time
- Change up the seasonings if you don't want to use maple or brown sugar. Two packets of ranch dressing dry seasoning mix or onion soup mix would be great!
- Halve the recipe for less servings or double it for more
- You can use peeled whole carrots instead of baby carrots