Are you ready for the sweetest, most melt-in-your mouth carrots you’ve ever tasted? They’re worth the wait!
With the fall season now in full swing, I am craving root veggies almost constantly. As the weather gets colder, I’m called to slow down, not just with meditation and prayer, but also in my cooking. What better way to do that than by whipping out the ol’ slow cooker and crafting some honey-drenched carrots topped with fresh parsley? My mouth is watering already!
As a perfect side to nearly any main dish, slow-cooker carrots are one of my favorite things to make. You just chop ’em, dress ’em, toss ’em in the pot and then sit back and relax while the slow cooker brings them to mouthwatering perfection. Each vibrant nugget is tender, tasty, and full of vitamins and minerals that can support us during this seasonal shift.
Are Slow Cooker Carrots Healthy?
Carrots contain plenty of vitamins, minerals, and fiber that support a healthy diet. To make this recipe fully vegan, you can easily swap out butter for coconut oil and honey for maple syrup. Speaking of honey, what a versatile natural sweetener this is! Raw and ethically sourced, it’s a worthy investment for your kitchen crafts because it has more nutrients than other sweeteners and a rich flavor. You can use it in dressings, marinades like this one, and even in baking. Overall, this is one healthy recipe that’s super easy to make and expand upon.
More Root Veggies That Make This Side Shine
Don’t get me wrong: as it is, this dish is delicious! But I also love to play with it by adding more root veggies that bring out the best of the carrots. The key is to make sure they’re all as evenly sliced as possible, to promote thorough cooking. Alongside carrots, I like to peel and cut sweet potatoes, turnips, and beets. For seasoning, I like to add 1/2 teaspoon each of cinnamon, cumin, rosemary, and thyme. All these spices and herbs bring out the best of the root veggies, and will elevate this dish all the more! If you’re in the mood to spend more time with prep, I suggest trying this out to impress your guests or family.
How to make ahead and store
Slow-cooker carrots are best enjoyed fresh, but leftovers can be stored in airtight containers in the fridge for up to 3 days. After this, they might start to get uncomfortably mushy, so keep an eye on them and eat sooner rather than later. You can also freeze them for up to 3 months. Before reheating, consider draining the excess liquid as they thaw to keep the veggies as firm as possible. Heat on the stove at medium or in the oven at 350 degrees F for 10-15 minutes.
Serving Suggestions
While I like to eat this dish plain as a snack with a side of Tahini Yogurt Sauce, you can also enjoy it with almost any main dish. For starters, try it with Roasted Chicken for some flavorful protein, and a little Roasted Cabbage. It’s also a great companion to Sirloin Steak and Green Beans with Almonds. The more color and texture, the better!
Ingredients
- 2 pounds carrots peeled and cut into 1/2 inch slices
- 3 tablespoons unsalted butter melted
- 2 tablespoons honey
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh chopped parsley for garnish
Instructions
- Place sliced carrots in the slow cooker. In a small bowl, combine the melted butter, honey, garlic powder, onion powder, salt, and black pepper.
- Pour the butter mixture over the carrots in the slow cooker and stir until everything is thoroughly combined.
- Cover the slow cooker with the lid and set it to cook on low for 2-3 hours until the carrots are fork-tender.
- Adjust seasoning with salt and pepper as needed. When serving, sprinkle with fresh parsley as a garnish.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment