Crockpot Carrots

Ingredients

• 2 lbs carrots peeled and sliced into 1/2 inch pieces (slanted, for aesthetics)

• 1/4 cup butter (unsalted) melted

• 1/3 cup brown sugar  (Note:  Original recipe indicates you could substitute honey or maple syrup in place of the brown sugar, but I didn't do that)

• 1/2 teaspoon salt

• 1/4 teaspoon cinnamon

• 1/8 teaspoon nutmeg

• 1 tablespoon fresh chopped parsley (optional except for fancy dinners)

How Much?

We 4x'd the recipe for Thanksgiving dinner for all but the Nelsons, and it was plenty, with left-overs.  4x was what would fit in our crockpot.  The amounts above are for a small crockpot, but are more realistic for a single meal for 6-8 people.

Instructions (Crockpot)

Peel and slice the carrots.  Place them in the crockpot.   Melt the butter.  Stir in the salt, cinnamon, and nutmeg.  Once that's blended in, stir in the brown sugar.  Pour that mixture over the carrots and give it a stir to coat the carrots in it as much as you can.  Cook on HIGH for 3 hours 15 minutes.  Take the lid off, stir, and cook without the lid for 15 more minutes for the glaze to thicken up.  Sprinkle chopped parsley on top if desired.

Alt instructions for non-crockpot

Peel and slice the carrots,  cook in simmering water for 8-10 minutes.  Prepare the glaze (same as crockpot) while the carrots cook.  Drain the water, spread the glaze over, and cook for another 5 minutes, stirring occasionally.