CrockPot Honey and Cinnamon Glazed Carrots
Originally posted in 2008, during my one-year slow cooking challenge, these honey and cinnamon glazed carrots have been enjoyed dozens of times by my family and thousands of times by readers all over the world.
I forget about them during the year and only seem to remember to make them during a holiday dinner but these carrots are so tasty you will want to make them no matter the occasion: Easter, Thanksgiving, Wednesday, etc. :-)
mmmm. These taste like candy. Eleisia (link removed, the site isn't alive anymore) posted this recipe a few weeks ago during Slow Cooker Thursday and I knew right away that I needed to try it.
I added cinnamon and omitted much of the ginger because the last time I used ginger, I ended up having to eat the whole dish myself.
Use a 4-quart slow cooker.
I threw everything in together and cooked on high for 4 hours. When the time was up, I stirred to distribute the spices.
Very easy. If you have a longer slot of time to fill, cook on low--checking at about 6 hours. I like my carrots al dente, without any mush---but I know a lot of people like them softer.
The kids gobbled them up eagerly.
This would be a great take-a-long to a family dinner, or to serve with a holiday meal.
Thank you, Eleisia!
I forget about them during the year and only seem to remember to make them during a holiday dinner but these carrots are so tasty you will want to make them no matter the occasion: Easter, Thanksgiving, Wednesday, etc. :-)
mmmm. These taste like candy. Eleisia (link removed, the site isn't alive anymore) posted this recipe a few weeks ago during Slow Cooker Thursday and I knew right away that I needed to try it.
I added cinnamon and omitted much of the ginger because the last time I used ginger, I ended up having to eat the whole dish myself.
The Ingredients.
serves 6- 4 cups of baby carrots (or fresh carrots, peeled and chopped in 2-inch chunks)
- 1/2 cup of orange juice
- 2 tablespoons honey
- 1 tablespoon butter
- 1/4 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
The Directions.
Use a 4-quart slow cooker.
I threw everything in together and cooked on high for 4 hours. When the time was up, I stirred to distribute the spices.
Very easy. If you have a longer slot of time to fill, cook on low--checking at about 6 hours. I like my carrots al dente, without any mush---but I know a lot of people like them softer.
The Verdict.
These were perfectly cooked and the flavor was fantastic. There was a hint of sweetness without being too sicky sweet.The kids gobbled them up eagerly.
This would be a great take-a-long to a family dinner, or to serve with a holiday meal.
Thank you, Eleisia!
Other fantastic vegetable side dishes you should make in your slow cooker:
- garlic baked potatoes
- sweet potatoes with chili, cumin, and lime
- winter roasted vegetables
- creamed corn (this is light; not overly gloppy)
- orange glazed beets
- stewed tomatoes (these are really good, don't be scared)
Thanksgiving Slow Cooker
32 included recipes, a Thanksgiving Timeline Cheatsheet, a 30-Minute “Company’s Coming” Cleaning Guide
Get my ebook!
Honey and Cinnamon Carrots
Yield: 6
Prep time: 15 MinCook time: 4 HourTotal time: 4 H & 15 M
cinnamon glazed carrots crockpot slow cooker recipe
Ingredients
- 4 cups of baby carrots (or fresh carrots, peeled and chopped in 2-inch chunks)
- 1/2 cup of orange juice
- 2 tablespoons honey
- 1 tablespoon butter
- 1/4 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Instructions
- Use a quart slow cooker
- I threw everything in together and cooked on high for 4 hours.
- When the time was up, I stirred to distribute the spices.
Yummy. These sound perfect for a ham dinner.
ReplyDeletethis place is a Crock-Pot-O-Rama! (feel free to use that.)
ReplyDeleteYum, those look great, I may have to invest in a second, smaller crockpot for dishes like this. I only have the ginourmous one.
ReplyDeleteDid you know you can brown beef in the crockpot? I put the beef in an leave it go, stirring occasionally until it is all browned then I freexe it and use it later. Also, I saw the recipe for crockpot Gumbo, any ideas for crockpot Jambalaya?
ReplyDeleteThese are yummy too! Although, I did make them with the ginger, but next time, I will be omitting most of it as well! But still, very good! Thanks!
ReplyDeleteThese are amazing. I ate them on top of a bed of lettuce and drizzled the juice on top as dressing.
ReplyDeleteSooooooooooo good!
I love your site!
on a search for crockpot carrots, after realizing i was out of brown sugar this easter morning, i found your site. made these to go with my beef brisket and they were yummy! rarely do i follow a recipe, but i did this time. i measured stuff?!? my husband, the anti-vegetable, even liked them.
ReplyDeletei have 3 crockpots (and a little dipper), which most people think is crazy, but now i know i am not alone! i need to read through your summer posts for some ideas. i tend to hit a stone(ware) wall during the hot weather which leads to a lot of grilled hamburgers. anyway, thanks!!
Okay, I tried these this weekend, and six hours on low - seven hours actually - was not nearly enough...very unfortunate, as I had a potluck, which I was late for because I had to take the carrots out of the crockpot, put them in a pot on the stove, and boil them on high with additional water for 15 minutes before they even approached softness. I thought it was my crockpot, but it works fine - the baby carrots simply did not cook fast enough. Yikes! Definitely recommend a full 8-10 cooking on these.
ReplyDeleteMade these as a last minute addition to Thanksgiving dinner. Well OK, it was a decision made in the morning. They were Wonderful! My new go to veggie dish.
ReplyDeleteI decided to throw these in the crock pot last night on low to cook overnight. I like my carrots mushy, and after 9 hours on low they have just started to soften up. They taste great (I left out the ginger)! Now I just have to wait for them to reach that perfect texture. If you like them mushy definitely give them at least 10 hours. I cooked them ahead of time (don't need them until this afternoon), so I could be sure I'd get the texture right. I'm glad I did!
ReplyDeleteFabulous! Yum! They got done a little early and I'm afraid I'm going eat them all before dinner!
ReplyDelete