The most tender and delicious roasted carrots, made in the slow cooker!
Course: Side Dish
2lbswhole baby carrots, washed, peeled and all but 1 inch of carrot tops removed
1/3cupapricot or peach preserves
1-2Tbsplight brown sugar, packed
1/4tspdried thyme leaves
1/4 - 1/2tspblack pepper
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:
Place cooked carrots on a foil-lined rimmed baking sheet and broil on HIGH for a minute or two, until slightly caramelized. Brush with leftover glaze from the slow cooker and serve.
OVEN ROASTED METHOD
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
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.