Slow Cooker Roasted Carrots
The most tender and delicious roasted carrots, made in the slow cooker!
Servings: 6 servings
- 2 lbs whole baby carrots washed, peeled and all but 1 inch of carrot tops removed
- 1/3 cup apricot or peach preserves
- 6 Tbsp butter melted
- 2 Tbsp honey
- 1-2 Tbsp packed light brown sugar
- 1 tsp balsamic vinegar
- 1 tsp garlic powder
- 3/4 tsp kosher salt
- 1/4 tsp dried thyme
- 1/4 tsp ground mustard
- 1/4 - 1/2 tsp black pepper
- 1 1/2 Tbsp cornstarch
- 1 1/2 Tbsp water
In a small mixing bowl, combine preserves, butter, honey, brown sugar, balsamic vinegar, garlic powder, salt, dried thyme, ground mustard, and black pepper.
Separately, combine cornstarch and water, then whisk or stir that mixture into the sauce.
Place carrots in 3 - 6 quart slow cooker, and pour sauce over them. Stir gently to combine. Cover with lid and cook on LOW for 6-7 hours, or until tender.
For a sticky caramelized finish:
Oven Roasted Method
Preheat oven to 375 F degrees.
Line a roasting pan with foil. Toss carrots with sauce (using adjustments above), and roast for 30-40 minutes, stirring about halfway through.
Broil on high for 1-2 minutes to caramelize even more. Carrots are done when a fork can pierce them easily.
- Reduce the preserves amount down to 1/4 cup
- Reduce the butter down to 1 Tbsp and add 1 1/2 Tbsp olive oil
- Omit the water and cornstarch completely
Calories: 225kcal | Carbohydrates: 31g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 516mg | Potassium: 389mg | Fiber: 5g | Sugar: 21g | Vitamin A: 21230IU | Vitamin C: 5mg | Calcium: 60mg | Iron: 2mg